Dry fresh tea leaves should be free from dust, broken bits, and stems. When the leaves are steeped, they may be judged by their size; the smaller leaves are best. Tea that consists of leaves that are very much broken, or that has many stems or midribs in proportion to the remainder of the leaf, is of low grade. However, tea containing many midribs may be satisfactory and inexpensive.

Storage

The container used for tea should be of metal or glass, and should be air and water-tight.

Composition

Tea contains: tannin, a bitter astringent substance; aromatic oils, substances that furnish the spicy taste and odor; and thein, (caffein), a mild stimulant.

Points In Judging The Beverage

In judging tea, the color, the taste, the flavor, the pungency, and the body must be considered.

Serving

Black tea is generally best suited for serving with cream and sugar because of its color and flavor. Green teas are generally served plain or with lemon and sugar.