Abstract: The conventional method to evaluate the sensory quality of oolong tea does not fully reflect the exquisite characteristics of “Beauty Tea”. This article proposes procedures and conditions in detail for the evaluation after trials with varieties of steeping utensil as well as the water/tea leaves ratio and holding time for the brewing. The two methods for consideration used 3 g tea leaves for the brewing. One was steeped in a 110 mL tureen with boiling water for 2, 3, and 5 min, and another in a 150 mL cylindrical cup with boiling water for 3, 4, and 5 min. Either method was judged to better bring out the delicate fruity and honey-sweet aroma and taste of Beauty Tea that will provide a scientific basis for the quality evaluation of beauty Tea.