Special examination and inspection
are applied to estimate tea quality, proof machining level and distinguish
each tea character. There are two kinds of tea examination: sensory and
scientific. The former is handled by experienced tea masters, through
seeing, smelling, tasting and feeling to verdict whether the color, scent,
taste and shape of tea match certain standard or quality characteristic.
Kinds of instrument and equipment are used in scientific examination,
through which the quality of tea is estimated by physical measure and
chemical analysis. To reduce error, maximum identity of both subjective
and objective condition should be created in practice because sensory
examination, relative to scientific one, is inevitably influenced by human
sense and environmental factors. Since it is difficult to get perfect
experimental data in scientific examination because excessive instrument
and complex analysis are needed, sensory examination is still chief method
for tea appraisal at present.