The "True Sour" vs. "Crooked Sour" of Tieguanyin

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Release date:

2012-03-19

"True Sour": When you smell it, you’re greeted by a subtly nuanced, balanced acidity—gentle yet not overpowering, naturally rich and vibrant without any green or harsh notes. On the palate, it initially unfolds without any sharp sourness, but as it glides down your throat, a lingering, mellow acidity emerges—a smooth, sweet, and deeply satisfying finish that’s utterly non-irritating. The aftertaste lingers beautifully, quenching thirst while awakening your taste buds with an exceptionally delightful flavor. "Off-Key Sour": In contrast, this variety delivers a more aggressive, almost overwhelming aroma—sharp, pungent, and often off-putting to the nose. Some even carry a burnt or bitter-green undertone, making the scent feel unnatural and unappealing. On the palate, the sourness hits immediately, lacking the subtle complexity of the "true sour." Instead, it tends to leave a slightly bitter aftertaste in the back of the throat, with only a faint hint of sweetness returning later. Drinking more can quickly lead to discomfort. As for the leaf base, the color is uneven, typically showing either young or mature leaf shapes, with leaves that appear plump and robust on the surface.

　　"Purely Aromatic": On the nose, it delivers a subtly nuanced acidity—gentle yet not harsh or overpowering, with a rich, natural complexity that’s fresh without any green undertones. On the palate, there’s no initial tanginess; instead, a smooth, velvety richness emerges as the tea glides down your throat, revealing a lingering, mellow acidity that feels both deep and satisfying. It’s utterly non-irritating, leaving a long-lasting, sweet aftertaste that quenches thirst while awakening the senses with its exquisite flavor profile. As for the leaf base: The leaves exhibit a remarkably even coloration, typically showcasing either tender young shoots or robust, mature ones, with a notably plump and lustrous appearance across their surfaces.

　　"Wrong acid"—when smelled, it gives off a sharp, pungent, and unpleasant aroma that can even sting the nose; some varieties even carry a burnt-greenish scent, making the overall olfactory experience feel unnatural. On the palate, as soon as it hits your tongue, you’re immediately greeted with a strong, biting acidity that lacks any subtle complexity. After swallowing, a slightly bitter aftertaste often lingers in the throat, with only a faint, fleeting sweetness following—sometimes even turning into a lingering bitterness instead. Drinking more than a few sips can leave you feeling uneasy. As for the tea leaves themselves, their color tends to be uneven, usually consisting of older, coarser leaves or aged ones, and the leaf surfaces often appear shriveled, thin, and dry. Some people assume that the distinction between "correct" and "wrong" acidity is entirely due to the processing techniques used. However, this isn’t entirely accurate. Before processing begins, the selection of tea leaves plays a crucial role—specifically, it’s closely tied to the acidity level of the soil where the tea plants grew, as well as the mineral content present in that soil.

　　The production of "Zou Suan" style Tieguanyin involves two main aspects: first, the tea leaves suitable for developing the sour flavor, which is related to the soil's pH and mineral content where the tea plants grow; second, the control of heat during processing, such as the technique and duration of pan-firing, which mainly depends on the experience of the tea master. Additionally, environmental factors at the time, such as dryness, humidity, and moisture in the air, also have some influence. Experienced tea drinkers can immediately distinguish between "proper sour" and "off sour" Tieguanyin upon the first taste.

The Goddess Tai Mu and Fuding White Tea

Savoring aged Tieguanyin roasted over charcoal

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