Tieguanyin Tea can be roughly divided into three types based on the degree of fermentation and manufacturing process: Fresh Aroma Type, Rich Aroma Type, and Mature Aroma Type.
Fresh Aroma Type Tieguanyin: This type has a relatively light taste with a slight sweetness at the tip of the tongue. It is made using modern processing methods and is the most prevalent in the market. The Fresh Aroma Type Tieguanyin has a dark green color, clear infusion, rich fragrance, noticeable floral aroma, and a pure taste.
Rich Aroma Type Tieguanyin: This type has a full-bodied taste, high and long-lasting fragrance, and a strong returning sweetness. It is made by roasting traditionally processed tea leaves and then baking them further. The Rich Aroma Type Tieguanyin is characterized by its “aromatic, rich, mellow, and sweet” features, dark lustrous color, golden-yellow infusion, pure fragrance, and heavy taste. Compared to the Fresh Aroma Type, the Rich Aroma Type Tieguanyin is warmer in nature and has effects such as quenching thirst, stimulating saliva production, tonifying the spleen, and warming the stomach.
Mature Aroma Type Tieguanyin: Also known as aged tea or ripe tea, this type is made by storing Rich Aroma Type or Fresh Aroma Type Tieguanyin for a long time and repeatedly reprocessing it. It is also a semi-Fermented tea. The Mature Aroma Type Tieguanyin has the characteristics of being “thick, mellow, smooth, and soft,” appearing as a dark black color, a rich infusion, sweet and mellow taste, and a deep and lingering fragrance. Its traits and taste are similar to Pu'er tea, black tea, and dark tea, and it carries a significant historical and cultural legacy.
Anxi Tieguanyin, one tea with three aromas
So, how do you select high-quality Anxi Tieguanyin?
Today, Brother Tie will discuss the “Five Elements” tasting method for Tieguanyin:
The weight of each element in the tasting method varies, let's take a look together!
Element One: Observe the Shape (10 points)
Judged based on compactness, uniformity, and visual appeal
Observing the shape involves looking at the compactness of the dry tea granules. The more compact, the better; the looser, the worse. When brewing tea, some people shake the covered cup up and down to hear if the sound of the tea leaves hitting the cup is crisp and pleasant, which is a way to determine the compactness of the granules. Uniformity: This involves observing the uniformity of the size of the dry tea granules. The more uniform, the better; the greater the difference in size, the worse. Visual Appeal (Pleasing to the Eye): The surface color of the dry tea should be greener or darker and shiny; the duller and less vibrant, the worse.
Element Two: Smell the Fragrance (30 points)
Judged based on purity, strength, and longevity
The fragrance should be judged based on purity, strength, and longevity. A fragrant and long-lasting aroma, with notes of orchid, raw peanut, coconut, or fruity sweetness, and a clear and pure scent that lasts is considered a high-quality tea. If the fragrance is impure, weak, or not lasting, it indicates lower quality.
Element Three: Look at the Infusion Color (10 points)
Judged based on golden hue, clarity, and brightness
The infusion color should be judged based on the golden hue, clarity, and brightness. If the tea infusion has an appropriate golden hue, is clear and see-through, and bright, it indicates better quality Tieguanyin. Conversely, it indicates lower quality tea.
Element Four: Taste the Flavor (40 points)
Judged based on freshness, fullness, and aftertaste
This is very important because the final purpose of tea is to drink it, so the taste is key. Freshness: If the tea infusion tastes sweet and refreshing upon entering the mouth and feels good, it is good tea; conversely, it is lower quality tea. Fullness: The tea infusion in the mouth should have a strong tea flavor, not too light nor too bitter or Astringent. If the flavor is too light or too bitter or astringent, it is not a high-quality tea (of course, brewing should be done according to standard methods). Aftertaste: After drinking the tea infusion, there should be a gradual production of saliva and returning sweetness in the mouth and throat. The more pronounced the returning sweetness, the better; the less pronounced, the worse.
Element Five: Look at the Leaves (10 points)
Judged based on tenderness, thickness, and whiteness
Firstly, look at the tenderness of the leaves: After brewing four times or more, the more the tea residue sinks, the better, and the more it aggregates, the better, indicating good tenderness. If the tea residue is loose, rises, and arches, it is worse. Thickness: The thicker the tea residue leaves, the better; the thinner, the worse. Whiteness: After the tea flavor becomes light and no longer needs to be brewed, open the cup lid for about 2 minutes. The whiter the tea residue leaves become, the better; the duller and less vibrant, the worse.
The above “Five Elements” are a summary of previous experience. The editor is merely a messenger. However, the editor feels that this method is indeed detailed and effective. Next time when purchasing Tieguanyin, you can use these “Five Elements” as a reference. The more proficient you become, the higher the probability of selecting good tea!
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