Yesterday, the shop owner shared some basic knowledge about Tieguanyin. A Tea enthusiast asked: How can we distinguish the quality of Tieguanyin?

Honestly, it's difficult for the shop owner to explain Tieguanyin in just a few lines, but there are some general characteristics of good tea. Let's first look at how the national standards define it.

Table 1: Sensory Indicators for Fresh-Aroma Tieguanyin Tea

Table 2: Sensory Indicators for Strong-Aroma Tieguanyin Tea

In summary, it comes down to good shape, ample aroma, bright liquor color, and uniform infused leaves.

When evaluating a tea, we use these criteria, but for most beginners, the shop owner believes that this is not the most important thing.

Drinking Tea is an everyday affair, with many ways to enjoy it, from simply tossing a handful of tea leaves into a large Cup of hot water to the ritualistic Japanese tea ceremony, each finding its own pleasure.

Calm your mind, engage your senses of sight, smell, taste, and touch to appreciate the color, aroma, flavor, and mouthfeel of the tea. Before brewing, observe the dry leaves' shape, color, and aroma. After brewing, inspect the infused leaves' shape and color.

Just having a general understanding is enough; there's no need to obsess over “what kind of fragrance level is this.” If the aroma of a certain tea makes you feel comfortable, enjoy it; if not, simply don't drink it.

As you drink more and learn more, your palate will develop a memory, and only then can you truly start to understand whether the tea is good or not.

But ultimately, returning to the essence of drinking tea, all we really want is to enjoy a simple cup of tea, isn't it?

(Tables sourced from the national standard for Tieguanyin)