When it comes to Tieguanyin, most people are familiar with it, whereas fewer know about Huangjingui. However, upon closer inspection, one finds they both belong to Oolong tea. But just as no two leaves are exactly alike, even teas within the same category have their distinctions. So, what are the differences between Huangjingui and Tieguanyin, and how can one tell them apart? Below, the Tea Network editors provide a detailed introduction.

Anxi Tieguanyin is the pinnacle of Oolong tea. Its quality characteristics are: tightly rolled, plump, round, and firm tea strips, evenly weighted with a sand-green color. The overall shape resembles a dragonfly's head, a spiral body, and frog legs. After brewing, the liquor is a golden amber color, rich and vibrant like amber, with a natural, rich orchid fragrance. The taste is mellow, sweet, and fresh, with a long-lasting sweet aftertaste, commonly referred to as having a "melodious rhyme." Anxi Tieguanyin's aroma is high and enduring, truly "fragrant even after seven infusions."

Huangjingui is an Oolong tea made from the tender shoots of the Huangdan cultivar tea plant. It is named for its golden-yellow liquor color and a remarkable aroma similar to osmanthus flowers. Among existing Oolong tea varieties, it is one of the earliest to sprout. The Oolong tea made from it has an exceptionally high aroma, earning it the names "Qingming Tea" and "Sky-Piercing Fragrance" in producing areas, praised for being "early and remarkable." The Huangdan plant is a small tree type with medium-sized leaves and is an early-budding variety. The tree posture is semi-open, with dense branching and short internodes. The leaves are relatively thin, slightly curled on the surface, with deep and sharp serrations, a glossy yellow-green color, and a high germination rate. It can flower but bears little fruit. Its annual growth period is eight months. When processed into Oolong tea, it offers a unique aroma and excellent taste, with a golden liquor color and yellow-bright infused leaves, creating a distinctive style.

The differences between Huangjingui and Tieguanyin can be seen from their characteristics:

Tieguanyin: Its infused leaves are thick, soft, and bright, with a wavy surface. Most leaves curl backward. The leaf stalk is broad, commonly called a palm-leaf stalk. The leaf edge serrations are sparse and blunt. The main leaf vein is stout, while the fine veins are not obvious.

Huangjingui: Appearance: The strips are pointed and relatively loose, lighter and less heavy in body. The stems are细小. The color is yellowish-nanmu, emerald yellow, or yellow-green, with a glossy sheen.

Inner Quality: Liquor color is golden yellow and bright or light yellow and clear. The aroma is exceptionally high, elegant, and fragrant, often with a blended scent of osmanthus, gardenia, and pear. The taste is mellow, delicate, fresh, and brisk, with a sweet aftertaste. It is refreshing and palate-pleasing, traditionally described as fragrant, remarkable, and fresh.

Infused Leaves: Yellow-green in color. The leaf tips are slightly protruding,呈长圆形. The main vein is prominent. The leaves are relatively thin, and the leaf edge serrations are relatively shallow.