The Science Behind Consistent Tea Quality: A Detailed Evaluation and Production Process

Many people still hold the misconception that tea is a matter of personal taste and subjective experience. However, in reality, tea evaluation follows a very precise and scientific scoring system. This is why brands like Lipton, Ahmad, and Cozy can consistently produce millions of products with uniform quality year after year.

Production experts meticulously record:

1. Time:
   • Harvesting time
   • The time materials enter and leave the withering trough
   • The duration of frying, rolling, drying, fermenting, storing, and brewing
2. Temperature:
   • Hourly temperatures
   • Temperatures at various production equipment
   • Room temperature
   • Fermentation conveyor belt temperature
   • Drying temperature
   • Water temperature for brewing
3. Humidity:
   • Ambient humidity
   • Humidity in the fermentation room
   • Post-drying product humidity
4. Speed:
   • Equipment rotation speeds such as fan speeds for withering
   • Rolling machine speeds
   • Fragrance rolling machine speeds
   • Withering conveyor belt speeds
5. Pressure:
   • Rolling machine pressure
   • Cutting machine pressure
   • Air pressure

Tasting experts also keep detailed notes on:

• Tea origin
• Tea type
• Production time

And a clear scoring system for tasting with indicators like:

• Sweetness
• Astringency
• Bitterness
• Clarity of the liquor
• Mouthfeel
• Dustiness in the liquor
• Overall score

These meticulous records serve as a navigational chart for ocean-going sailors. They help build predictions and forecasts of favorable and adverse developments in the sea and weather throughout the year, minimizing risks during voyages.

Similarly, detailed recording during the production and tasting process of various teas contributes to a very scientific evaluation of the product, thus avoiding errors in production and assessment. This also affirms the professionalism and talent of each tea master when they step onto the international stage.