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.