Quality evaluation should focus on organoleptic properties and laboratory testing. Ensure the tea has a vibrant color, distinct natural aroma, and consistent leaf/flower size without excessive dust or stems. Request COA (Certificate of Analysis) for every batch to verify the absence of heavy metals (Lead, Arsenic), pesticide residues, and microbial contaminants like Salmonella or E. coli. For premium sourcing, prioritize wild-crafted or organic-certified herbs to ensure maximum active ingredient potency.