Abstract: The brewedhigh-fragrance Tieguanyin tea is aromatic and mellow in taste that lastsnumerous steeping.However, inappropriate preparation can significantly negate the favorable sensory quality of thebrewed tea. This study prepared the tea by various methods to determine theeffect and arrive at a recommendation based on the chemical composition analyzedand the sensory quality evaluated on the resulting brewed teas. It was foundthat the tea could attain a maximized desirable quality by steeping 30s, 10s,20s, and 30s for the first 4 brews, respectively.