Qing dynasty scholar Liang Zhangju proposed the “living, sweet, clear, aromatic” qualities of Wuyi Yancha. With “living” at the forefront, it has a bitter yet sweet taste. The color is “three parts red, seven parts green,” with new Tea being orange-yellow and aged tea amber or Rose-colored; its aroma is delicate and long-lasting. The specific explanations are:

Living:

Refers to the tea soup being smooth and refreshing, giving a sense of pleasure without any sluggishness, with a clear and cool aftertaste in the throat. It is described as having “a harmonious aroma and a backbone,” “calming restlessness and soothing the mind and emotions.”

Sweet:

Refers to the quick return of sweetness in the tea soup, which is fresh, sweet, and moist with a rich taste that stimulates saliva under the tongue. Truly gives the feeling of “the tip of the tongue retaining sweetness all day long.”

Clear:

Refers to the tea soup and leaf base having a clear and bright color. The taste is pure without impurities, clear and mellow, with a lasting sweetness.

Aromatic:

Refers to the fragrant and rich aroma that rises from the mouth when sipping the tea. The aromas of Yancha include true fragrance, Orchid fragrance, fresh fragrance, and ripe fragrance. Its aroma is as elegant as plum blossoms, as subtle as orchids, as sweet as fruit, and as rich as Osmanthus, leaving a lingering sweetness on the tip of the tongue and in the cheeks, refreshing the heart and lungs.