In traditional Chinese classification, tea is divided into six major categories: green tea, yellow tea, white tea, Oolong tea (also known as blue tea), dark tea, and black tea. Among these, Oolong tea is a semi-fermented tea produced through processes including fixation, withering, shaking, partial fermentation, and baking, combining techniques from both green and black tea production, with quality characteristics between green and black tea. Based on origin, it's classified into Guangdong Oolong, Taiwanese Oolong, and Fujian Oolong. Anxi Tieguanyin belongs to the Oolong tea category and is considered the finest of Oolong teas. Although they share a categorical relationship, there are still differences between the two.

First Perspective: Difference in Scope

Oolong tea is actually the general term for the Oolong tea category, which can be further divided into Wuyi Rock Tea, Taiwanese Oolong, Luohan Chenxiang, Oriental Beauty, Phoenix Narcissus, Northern Fujian Oolong, Southern Fujian Oolong, Guangdong Oolong, etc. Tieguanyin is produced in Anxi County, Quanzhou, and belongs to the Southern Fujian Oolong tea category.

Second Perspective: Difference in Tea Fragrance

Oolong tea is known as the "Pearl" among teas, emitting a rich floral aroma after brewing. This floral fragrance results from the Oolong tea plant variety, climate seasons, and unique processing techniques. Tieguanyin possesses a distinctive "Guanyin Rhythm" with subtle and elegant fragrances, further categorized into fresh fragrance, strong fragrance, and rhythmic fragrance.

Third Perspective: Difference in Soup Color

As a general tea category, Oolong tea exhibits various soup colors: golden yellow (primarily yellow with orange tones, varying in depth), clear yellow (yellow tea liquor that's clear and transparent), and red (red color with varying intensities). Tieguanyin's fresh fragrance type shows golden-yellow-green tea liquor, clear and bright; strong fragrance type displays deep golden yellow or orange-yellow color; rhythmic fragrance type features a "rich, rhythmic, moist, and distinctive" taste with high fragrance and full rhythm.

Anxi Tieguanyin belongs to the Oolong tea category and is considered the pinnacle of Oolong teas. Its picking and processing techniques are generally more rigorous than regular Oolong tea, with more refined skills. Although both Oolong teas undergo four main stages - picking, making, pan-firing, and rolling with baking - Tieguanyin requires more stringent processing through over ten steps including fresh leaf picking, sun-withering, cooling, shaking (cooling), pan-firing, rolling, initial baking, wrap-rolling, re-baking, re-wrap-rolling, and drying. The picking process and making stage are particularly meticulous. This elaborate production results in Anxi Tieguanyin that, when brewed, yields a golden-amber liquor with natural orchid fragrance, mellow and sweet flavor, and long-lasting sweet aftertaste, commonly known as having "Yin Rhythm." The tea fragrance remains high and persistent, "still fragrant after seven brews"!