To those unfamiliar with the vast array of fine teas from around the world, the range and subtlety of tea flavors can be overwhelming and intimidating. As with fine wines, written tasting notes describing subjective flavor comparisons are often too poetic to be believable, and regularly fail to accurately describe the personal experience of the average tea drinker. Does that tea really taste like creme brulee or fresh papaya to anyone but the most talented tasters?

Luckily, there is no wrong way to taste tea. Each taster’s palate is shaped by a unique combination of experiences and priorities, and no two people are likely to have exactly the same impression of any tea. Even minimal experience is usually enough to create a personal definition of “good” and “bad” tea, and for most tea drinkers, this is enough. But for those who would like to train their palate and deepen their appreciation of flavor complexity, here are a few simple techniques to practice when tasting.

For tea, just as with other commodities like wine, whiskey, or coffee, the most coveted examples are usually the rarest. The allure of any batch that is difficult to find lies in unique flavor complexities, as well as the ever-present draw of exclusivity. In the same way that wine connoisseurs might search for bottles from a legendary vineyard, tea devotees hunt for the leaves from hard-to-find tea trees.

Teas harvested from wild trees, for example, are highly sought after. Most of the hype surrounds pu-erh teas, grown in Yunnan Province in southern China, where ancient tea trees are thought to have originated in the vast, tropical forest of millennia past. But many teas from all over China are sold as “wild” teas, and as with any widespread label, this term can carry a few different meanings. Here are three different types of tea plants that are commonly called "wild".

Throughout the long history of tea in China, crafting methods have evolved and diverged to create the vast array of styles we know today. One such shift has transformed the colors and flavors of oolong teas within the last century, fundamentally changing the world’s definition of what makes a good oolong.

Most tea drinkers expect at least a hint of bitterness in their cup. While not all teas are prone to bitterness, it is a common component of tea flavor, especially in mass produced teas. There are many ways to mitigate the bitter taste of tea, like lowering water temperature, shortening the brewing time, or simply adding milk and sugar. But what creates the natural bitter flavor in tea leaves, and why are some teas more bitter than others?

Authenticity of Yixing pots is an amorphous concept: defined differently by almost every source, and practically impossible to prove in a finished pot. Experts and serious collectors may debate the quality of different source mines or master artists, but the most commonly discussed variable is the method used to craft the raw clay into a refined teapot. Since crafting methods often leave tell-tale signs in the finished construction, this is used as a measure of quality.

Commodity products, including tea, have come under increased scrutiny during the past few decades for the exploitative labor practices often used in production. Understandable consumer concerns have led to the development and success of several fair trade certification programs, which seek to increase equity in international trade by encouraging dialogue and transparency in the sourcing process. These are undeniably noble and worthwhile goals, and the movement has seen great success in improving wages and working conditions for laborers, especially in industries like coffee and cocoa.

Many people start drinking tea for the health benefits provided by antioxidants from the Camellia sinensis plant. Study after study has proven the positive effects of regular tea consumption, and makers of mass produced teas are eager to market this selling point. Unfortunately, not all teas are created equal, and marketers often take advantage of tea’s healthy reputation to sell sub-par products. Bottled iced teas, popular for their grab-and-go convenience, are some of the worst offenders, with research showing that they rarely live up to the health hype.

In the Phoenix Mountains of northern Guangdong, tea cultivation is a tradition dating back hundreds of years. Unlike other tea-growing areas, tea plants are not pruned into bushes or regularly replanted to increase crop yields. Instead, the plants are allowed to grow into full-sized trees, which are typically not considered mature until they are at least 60 years old. Over time, tea farmers in this area have cultivated a range of local tea plant varieties, using cuttings and grafting to preserve and curate specific fragrances from each plant. As a result of these traditional growing methods, Phoenix oolongs are one of the most intense, flavorful, and varied categories of tea in China.

Learn more about the four types of Oolong tea >>

These oolongs are often called dan cong in Chinese, which references the unique growing methods used. As with many other Chinese tea terms, however, translations are often imperfect. Today, with these teas gaining popularity in the international market, there is plenty of disagreement about what makes a “real” dan cong. Though it may seem like every vendor has a different definition, there are three main ways this name can be interpreted.