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外形主要评嫩度、色泽、形状和净度，内质主要评汤色、香气、滋味、叶底。嫩度评白毫银针，看芽头的肥瘦，白牡丹等则看毫心肥瘦、毫心含量以及叶质厚薄，毫心肥壮含量多、叶质肥软者为佳；色泽评毫心银白光润，叶面灰绿，叶背银白，谓之银芽绿叶、白底绿面，此为上品。形状评芽叶连枝，叶尖上跷者为佳，叶片摊开、折绉、弯曲、卷缩者差；评净度要求不含老梗、黄片及其它夹杂物。内质评香气，以毫香清鲜、高长为佳；滋味鲜爽、醇厚回甜者为上，粗涩淡薄者为下；汤色杏黄、淡黄、清澈明亮为佳，红暗、浑浊者为差；叶底灰绿、肥嫩、匀整为好，暗杂、花红、黄张等均下。
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