Appraising the quality of Tieguanyin primarily relies on sensory evaluation, which includes “dry appearance” and “wet internal quality,” with more emphasis on the latter while considering the former. Generally, methods such as vision, olfaction, taste, and touch are used to evaluate the shape, color, aroma, flavor, liquor color, and infused leaves of Tieguanyin.

Evaluate the Shape

By hand, weigh the dry Tieguanyin tea to assess its weight and observe the shape and uniformity of the tea leaves. High-quality Tieguanyin has plump, round, heavy, and uniform dry leaves; in contrast, inferior quality is indicated by lighter and less uniform leaves.

Observe the Color

The color refers to the surface color and luster of the tea. Each type of tea has specific color requirements, such as green tea should be bright green, and Black Tea should be dark and glossy. The colors of Tieguanyin typically include normal color, special color, and defective color. Observing the color can reveal the age of the fresh leaves, the quality of the bruising, and the degree of fermentation. High-quality Tieguanyin has a dark, glossy appearance with visible sand-green patches and bright red spots; low-quality Tieguanyin may have a dull dark brown, brown, reddish, iron-like, or orange-red hue.

Sniff the Aroma

Press the dry Tieguanyin tea between your fingers and inhale deeply one to two times to smell the dry tea's aroma. High-quality Tieguanyin has a pure and fresh aroma; low-quality Tieguanyin may have a smoky, scorched, grassy, or other off-putting odors.

Infuse Tieguanyin with boiling water, inhale deeply, and repeatedly smell the aroma. If the scent is strong, floral, clear, and lasting, it indicates high quality; if there is a grassy smell or other off-flavors, it is of very poor quality.

Taste the Flavor

Use 5 grams or less of Tieguanyin, infuse it in a white porcelain Cup, and after 5 minutes, take 4-5 milliliters of the tea liquor into your mouth to carefully taste its strength, Sweetness, bitterness, freshness, and astringency. High-quality Tieguanyin has a pronounced “rocky rhyme,” sweet, fresh, full-bodied, smooth, and not overly astringent; in contrast, lower quality lacks these characteristics.

Inspect the Liquor Color

Mainly observe the depth, intensity, and clarity of the Tieguanyin tea liquor. High-quality Tieguanyin has a golden, thick, bright, and clear liquor; lower quality Tieguanyin has a reddish, thin, and murky liquor.

Evaluate the Infused Leaves

By observing and washing the infused leaves, you can appraise the freshness, uniformity, and degree of fermentation of the Tieguanyin. High-quality Tieguanyin has thick, soft, and shiny infused leaves with a “satin-like” surface, yellowish-green color, uniformity, few broken pieces, and a clear “green Leaf with red edges”; lower quality Tieguanyin also has “green leaves with red edges,” but the green parts are a dull green, and the red parts are a dull red.

Sniffing the infused leaves can also help distinguish the quality of Tieguanyin. High-quality Tieguanyin has a natural floral fragrance, and the infused leaves will retain a lingering and pure aroma even after brewing; in contrast, lower quality indicates otherwise.