There are far more people who know about the goodness of tea than those who actually drink it.

Many don't drink tea, not necessarily because they dislike it, but rather because they might be unsure where to start, much like the novice I once was.

With the six major categories of Chinese teas—green, yellow, Oolong, white, red, and dark—where does one begin?

And within each category, the variety can be overwhelming. Which should you try first?

Let's take a look at my tea trials as a novice. If it inspires others to start their own tea journey, that would be wonderful.

My Tea Trials as a Novice

For someone who hasn't had much experience with tea, the first sip of Green Tea can be quite a shock. The initial taste can make you wonder why anyone would enjoy such a thing.

A question popped into my head: Why on earth do humans like this stuff?

It's not even as good as drinking Isatis root tea!

This is not for me—I'll pass.

Moving on to black tea, I didn't taste any sweetness, only a noticeable sourness and bitterness.

When I tried Wuyi rock tea, it had an odd smoky flavor, almost like the bottom of a pot.

I couldn't handle the heavily roasted rock tea, so I opted for a lightly roasted Tieguanyin oolong instead. It had a pleasant orchid fragrance, but when I tasted it, it seemed to have a grassy flavor.

The scene unfolded like this:

Upon my first sip, I remarked, “It has a grassy flavor.” The tea master said, “This isn't a grassy flavor, it's the taste of Tieguanyin…”

I took another sip and said, “I still taste a grassy flavor.” The tea master explained, “Grassy flavors can appear in under-fermented black teas or poorly processed green teas…”

I sipped carefully, thinking that if I persisted, the tea master might explode on the spot. “It does seem different,” I admitted. In my mind, however, I was thinking, “This is definitely a grassy flavor.”

Tea just isn't for me. Let's call it “strengthening the spirit through hardship.”

Starting with White Tea: Let Sweetness Seduce Your Palate

Then I discovered white tea. Ah, now there's something worth pursuing!

The refreshing sweetness immediately seduced my palate.

Especially aged white tea—no bitterness, no astringency, just a smooth, sweet liquor that glides down your throat.

Additionally, Pu'er tea that has been stored for a few years is relatively beginner-friendly, provided you can tolerate its distinctive aged aroma.

However, many people cannot accept Pu'er, even well-aged Pu'er, even among experienced tea drinkers.

If you find it unpalatable, try adding a couple of dried tangerine peels while brewing, which makes it easier to drink. If you still can't handle it, set it aside for now…

Starting with Green Tea: Brew It Light

Drinking white tea every day became monotonous. I craved a bit of excitement.

That's when I discovered the appeal of green tea.

Refreshing!

If you're not particularly fond of sweetness, a refreshing green tea is also a great choice for beginners.

At first, choose young green tea leaves and use less than usual. Typically, 3 grams of tea are used per cup, but you can start with 2 or even 1 gram.

In everyday life, precision isn't necessary. Just pinch a small amount between your fingers. If it still tastes too bitter, use even less next time. Don't use boiling water; let it cool slightly. Avoid Steeping the tea for too long, and ideally separate the tea from the liquid, as prolonged steeping releases more tannins and caffeine, increasing the bitterness and astringency.

Note: Never easily attempt strong tea. In my misguided attempt to emulate experienced tea drinkers, I filled half a cup with water and added a similar amount of Dongting Biluochun. The intense bitterness was so strong that it kept me awake for half the night, without needing any caffeine boost.

Advancing

After drinking tea for some time, my nose and palate improved. Now, when I drink black tea, I can finally detect its sweet fragrance and taste its soft, sweet flavor.

At this stage, you can try oolong teas, starting with lightly roasted ones. Even if you still can't accept the taste of oolong, its prominent floral aroma can still uplift your mood.

Once you're comfortable, move on to heavily roasted rock tea and Pu'er.

Some say that Wuyi rock tea and Pu'er are the peaks of the tea world, the ultimate destination for the tea connoisseur's palate.

Regardless of whether you agree with this statement, both rock tea and Pu'er can be like mountains, challenging to climb. While many love them, others may never come to accept them.

The above account is based on my personal experience as a novice tea drinker and is intended only as a reference for beginners. After all, taste is subjective, and everyone is a unique individual.

Try a variety of teas and determine what feels comfortable for you—that will be the best tea for you.

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