Tieguanyin is the finest variety of Oolong tea, characterized by: tightly rolled, plump, and evenly weighted tea leaves with a sandy green color, resembling a dragonfly's head, spiral body, and frog's legs. When brewed, it produces a golden amber liquor with a natural orchid fragrance, offering a rich, sweet, and lingering aftertaste known as the 'Yin Yun' (charm). The tea's aroma is long-lasting, often described as 'remaining fragrant even after seven infusions.'

Modern Tieguanyin, influenced by the preferences of green tea drinkers, emphasizes a lighter fermentation and greener color. Brewing this light aromatic type requires a porcelain lidded bowl and freshly boiled 100°C water, with a quick rinse before the first 20-second infusion. Ensure no residual tea remains in the bowl to avoid bitterness.

Then, lift the lid to inhale the distinctive aroma. High-quality tea may reveal creamy or fruity notes (e.g., peach). Light aromatic types yield a yellowish-green liquor best enjoyed hot, allowing the thick, sweet liquid to roll in the mouth before swallowing, leaving a sweet aftertaste.

The second and third infusions (25-30 seconds) are peak in flavor, especially the third. Subsequent infusions require longer steeping, but the tea usually weakens after eight brews.

Another variety, the rich aromatic type, is charcoal-roasted, yielding a darker, reddish-orange liquor with a caramel-like flavor, favored by seasoned tea drinkers.

Recently, more producers are reviving traditional methods with heavier fermentation, creating teas with layered flavors.

Lastly, the use of a tea strainer varies by region. Chaozhou drinkers often skip it, pouring directly into small cups, while Fujian and Taiwan drinkers use it to filter debris. Avoid cheap metal strainers, as they may impart a metallic taste.