Tea connoisseurs classify the tea by its aroma (often floral or fruity), taste and aftertaste (often melony).Thousands of years of Chinese tea history has evolved into a system which is
comprehensive but concise, like the Chinese language, and almost impenetrable to first time drinkers.
When enjoying a Chinese tea, there are 9 basic criterion:
Xiang: Fragrance. Aroma.
Chun: the body
Yun:Yin Yun refers to Tieguanyin tea. Yan Yun refers to Wuyi Rock tea. Shan Yun refers to a high mountain oolong such as Phoenix Dancong.
Liang:Brightness. High grade liquor should be clear and bright. Wet leaf should have luster.
Jun:Durability of fragrance and taste
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