"The full-fledged eating of tea begins even before the time comes to take the first sip" Contemplation of dry tea.

What first is contemplation of tea or its eating? Most tea lovers, before they start cooking, admire the appearance of tea and enjoy its aroma. There are also those who, on the contrary, at first drink tea and, only having enjoyed its special taste qualities, start to consider the form and aroma of dry tea. So what first? Try both - in the end, it's everyone's business. However, the aroma of dry tea is usually thinner than the flavor of the infusion, so if you first try the tea and then taste the aroma of dry tea, this can cause some difficulties for the delicate perception.

What are we trying to see?.

Under the contemplation of dry tea is meant a detailed examination of the appearance and color of tea. And the closer the indicators to the standards determined for each particular tea, the higher the quality of tea. The moments of aesthetic pleasure will be left to the best of times, when, having noticed that teas have an infinite number of shapes and colors, you will find in them some similarities with precious stones.

Each kind of tea has its own special form. This is the first thing you need to pay attention to. The next point is to consider the degree of density or elasticity of tea (it is very important not to confuse density with hardness). It does not matter, spiraling, tightly twisted or half-twisted tea; if its leaves are strong and dense, this indicates that the processing is done properly. But it should be noted that there are teas to which individual requirements are imposed, such as Baixao Oolong, Dongfang Meijen, whose low density does not indicate a poor quality. There are exceptions to each rule.

In addition, the appearance of tea can determine which leaves were used during processing - old and crumbly or young and tender. Tea made of delicate leaves, looks thin, but fairly dense; If used old and coarse leaves, the resulting tea looks large and somewhat fluffy. However, although tea from the young leaves is the best, it does not follow from this that everyone else is necessarily bad.

Talking about the weight of dry tea, we note that the heavier it is, the better, but there are no clear weight indicators. You just need to take dry tea, put on the center of the palm and move slightly.

If the tea leaf was "full", then naturally it will be possible to feel the weight of dry tea moving on the palm.

One of the main points is also the appearance of dry tea, which should be homogeneous. It is not so important, a long tea or short, large or small and what is its degree of torsion, the main thing is that the individual elements are of the same quality. And if at the same time the color of tea is smooth, bright and juicy, shiny and lively, it can be safely called a good.

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