Start with a quality symptom, then establish a basic frame
The open edition provides six high-frequency paths and always retains every stop-use safety notice. Full priority checks, on-site verification and adjustment directions are being prepared for the professional beta.
8 open pathsThe open edition provides 23 foundational terms, six high-frequency triage paths and every current stop-use safety notice; it is not complete coverage of standards, tea types, machinery or regional practice.
Green tea
Persistent grassy odour and astringency in green tea
OPEN PATH
Observed signs
Grass odour, Grassy and astringent
Initial framing
First inspect spreading, effective fixation heat and feed uniformity; grassy character cannot be reduced to low temperature alone.
Green tea
Red stalks and leaves in green tea
OPEN PATH
Observed signs
Red stalk and leaf
Initial framing
Reddening may begin before fixation or follow local injury and excessive holding; first locate the stage at which it appeared.
Black tea
Mixed-green leaf, grassy odour or raw astringency in black tea
OPEN PATH
Observed signs
Mixed green leaf, Grass odour, Grassy and astringent
Initial framing
These signs often suggest insufficient or uneven withering, rolling or enzymatic oxidation, but bed and environment records are essential.
Black tea
Cloudy hot liquor or poor brilliance in black tea
OPEN PATH
Observed signs
Cloudy
Initial framing
First exclude cream on cooling, fines, trichomes, water and vessels, then inspect withering, rolling and excessive or imbalanced oxidation.
Green tea, Oolong tea, Black tea
Over-fired, burnt-dry or roast-masked character
OPEN PATH
Observed signs
Over-fired aroma
Initial framing
First establish whether sufficient or high roasting is intended, then judge whether heat and duration exceed the target and mask intrinsic aroma.
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Scorched spots or local charring on dry leaf
OPEN PATH
Observed signs
Scorched spots
Initial framing
Local scorch marks point first to uneven heating, hot spots, adhering leaf or old residue rather than average temperature alone.
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Unknown foreign odour or suspected taint
STOP USE
Observed signs
Foreign odour
Initial framing
Foreign odour may come from smoke, oil, chemicals, packaging or mixed storage. Isolate the lot and pause consumption, sale and blending until source and safety are established.
Safety boundary
Do not mask unknown contamination by re-firing, airing, flavouring or blending; use an accredited laboratory for migration, contaminant or food-safety testing when needed.
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Mouldy taint or suspected mould
STOP USE
Observed signs
Mouldy taste
Initial framing
This is not an ordinary flavour-adjustment issue. If mould cannot be excluded, stop consumption, sale and blending, isolate the lot and obtain professional assessment.
Safety boundary
Do not mask the problem through re-firing, airing, blending or flavouring. Sensory screening cannot replace microbiological, moisture or food-safety testing.
No matching path in the open edition. The professional edition will expand tea-specific triage.
Record raw-material tenderness, lot, weather, leaf temperature, moisture movement, loading, equipment condition and before/after sensory results.
