The Zhengchao method largely follows traditional Tieguanyin processing techniques, with prompt pan-firing for kill-green. After picking, the leaves undergo pan-firing (kill-green) between 11 AM and 12 PM the following day, hence the name Zhengchao.This method preserves the traditional characteristics of Tieguanyin: the dry leaves exhibit a distinct sandy green hue. With thorough steeping, the liquor displays a bright, translucent yellow-green color. The taste is smooth, lively, and rich. Premium teas offer an intense floral and fruity aroma, a pronounced Guanyin charm, a sweet aftertaste, and a lingering fragrance on the palate.The leaf base is yellow-green with a glossy sheen and soft texture. Most Anxi tea farmers reserve this style for their own consumption. Thus, Zhengcha Tieguanyin suits experienced tea connoisseurs and excels in tea competitions. It is mandatory for Tieguanyin Tea King contests. This category offers a lighter mouthfeel.
Delayed Stir-Frying Tieguanyin
After withering, the tea leaves are placed in an air-conditioned room and left undisturbed until the following afternoon or later before being stir-fried (kill green). Due to the extended resting period, kill green is delayed until 10-12 PM the next day, or even 6-10 AM the following day. This process is termed delayed stir-frying, delayed acidification, or delayed kill green.When executed well, this process yields a refreshing green aroma with sour notes or a crisp acidity, though it lacks the characteristic "yin-yuan" (melodic resonance) of Tieguanyin. Such teas exhibit pronounced "three greens": green dry leaves, green infusion color, and green leaf base. They possess an immediate, captivating fragrance upon opening the lid, easily attracting newcomers to Tieguanyin. These teas (Mingcha Anfang) tend to have a heavier mouthfeel.