If you choose High Mountain Tieguanyin as a method for health preservation, you can learn more about it. Below, I will introduce High Mountain Tieguanyin in terms of its shape, sound, color, aroma, and taste. From these aspects, you will gain a specific understanding of it.

Unique Tea Tasting Method of High Mountain Tieguanyin

Observing the shape: High-quality Tieguanyin tea leaves are curly, plump, round, tight, heavy, and uniform;

Listening to the sound: Fine tea is more compact and heavier than ordinary tea. Take a small amount of tea and drop it into a teapot. You can hear a "clink" sound. A crisp sound indicates superior quality, while a dull sound indicates inferior quality;

Examining the color: The finished tea has a fresh, moist color with a sand-green hue and bright red spots. The surface of the leaves has a white frost. After brewing, the soup color is golden, rich, and clear. The leaves unfold to reveal a thick, bright bottom (one characteristic of Tieguanyin is that the back of the leaf curves outward), with a silky luster. This is superior quality; a dark red soup color is inferior;

Smelling the aroma: The aroma of fine Tieguanyin tea soup is rich and strong. Its unique fragrance is fragrant and long-lasting, intoxicating and soothing to the spirit. Tasting: The ancients said, "Before tasting the sweet flavor, first smell the sacred fragrance."

The Way of Tieguanyin Tea

It is best not to exceed seven infusions. For spring tea, it is usually five infusions. After the tea aroma fades, it is considered tea residue. Although it still has some flavor, it no longer has health benefits. Tieguanyin does not improve with age; the fragrance and aftertaste are unique to good tea. Therefore, fresh tea is best for tasting, and high-quality Tieguanyin has a certain acidity. If stored for a long time, the acidity gradually fades.