About Anxi Ti Kwan Yin Floral Fragrant (Tieguanyin)

This new batch of Floral Fragrant Ti Kwan Yin features a gentle and refined profile, with a more focused floral aroma that is delicate rather than overpowering, carrying a deep and mellow sweetness. It reflects the clean, refreshing character typical of lightly fermented Ti Kwan Yin.

Floral Fragrant Ti Kwan Yin is produced with fewer shaking stages and lighter oxidation. Fixation usually begins on the afternoon of the day following shaking, emphasising aroma preservation and a fresh, clean tea character. Originating from Anxi, Fujian, Ti Kwan Yin is one of the most representative oolong teas.

Appearance & Taste

Anxi Ti Kwan Yin Floral Fragrant (Tieguanyin)

The dry leaves range from deep green to yellow-green, tightly rolled into ball-shaped or semi-ball-shaped forms, showing the classic “dragonfly head” appearance. The flavour is led by floral notes, with a clean and smooth entry. The aroma unfolds gradually on the palate, revealing a subtle and sweet floral character. The liquor is light honey-yellow, clear and bright, with an elegant and balanced overall style.

Taste: Floral, Mineral, Orchid, Sweet

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

2-5 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

2-5 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

2-5 mins

Enjoy!

Kongfu Style

For simple glass vessel / teapot brewing:

You can brew less tea leaves with more hot water for longer brewing time. Use 2 teaspoons of the tea for 125ml teacup, 4 teaspoons for 250ml glass or 8 teaspoons for 500ml teapot.

For Ti Kwan Yin (Tieguanyin) or Taiwan Oolong tea, using 100°C hot water to infuse tea leaves for around 2-5 minutes. Re-steep for around one further infusion. (Adjust by personal taste)

For Gongfu Style:

-Detailed processes:

Warm the Gaiwan/tiny teapot with hot water; discard the water afterwards
Add 1g Oolong tea for every 20ml – 30ml of water (recommend 5g to 8g tea leaves, adjust by personal taste)
Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the oolong tea)
Refill clay teapot/Gaiwan with hot water
Infuse tea for around 40s for first brew, extending extra 15s infusion time for the following brew.
Pour the steeped tea into serving cup and divided into small teacups and serve
Repeat 5-7 times for Ti Kwan Yin (Tieguanyin) or Taiwan Oolong tea

Origin

The main production area is in the west of Anxi County, a mountainous, always cloud-covered area. The annual average temperature there is 15-18℃, and the frost-free period is around 260-324 days. The annual rainfall is 1,700-1,900 mm and the relative humidity is over 78%. Acidic red soil is the most common soil type, which has a pH of 4.5-5.6; soil layers are deep. This is an excellent environment for the cultivation of tea trees.

Origin: Fujian

Picking & Production

The process of making Tieguanyin Oolong Tea comprises the stages of picking, wilting, shaking, fixation (Stir-fixation), rolling and baking. Shaking is the most essential part. The main purpose of shaking is to monitor moisture evaporation. Continuous monitoring requires a maker to stay up all night. Through the shaking, the water contained in the fresh tea stems spreads into the leaves. This special water contains twice as much theanine and catechins as well as additional aromatic substances. Consequently, it is shaking that determines the special aroma of Tieguanyin. After shaking, the tea leaves are left to continue to ferment to the desired level; the next morning they are ready to be fired to destroy the enzymes, capturing the optimal level of aroma and texture. Once the shaking step is done, the tea leaves are left to continue to ferment to the desired level.

The technologies of making Tieguanyin can be divided into three main categories: Zhengchao, Xiaoqing and Tuosuan (Xiaoqing can also be divided into two subcategories – Xiaozheng and Xiaoqingtuo). The differences are complex, but they mainly relate to the delay before destroying the bacteria and enzymes in the leaves （fixation）. The shaking methods used are also very different.

A longer delay before fixation results in a more sour taste, which some drinkers prefer. The word for the most delayed method, Tuosuan, literally means ‘delay-to-sour’.

Name	Fixation
Zhengchao/Zhengwei 正炒/正味	Next Morning
Xiaozheng 消正	Next Noon
Xiaoqing 消青	Next Afternoon
Xiaosuan消酸	Next Evening
Tuosuan 拖酸	The Day After Tomorrow Morning

Production Time: Spring

1 review for Anxi Ti Kwan Yin Floral Fragrant (Tieguanyin)

Rated 5 out of 5

Patrick R. – 03/07/2026

Delicate floral aroma hits you before you even taste it. The sweetness unfolds slowly rather than all at once. Light bodied but surprisingly complex. This is what I imagine proper Ti Kwan Yin should taste like.
Rated 5 out of 5

Connor P. – 21/06/2026

Lovely floral aroma when you open the packet. The taste is clean and refreshing, not too heavy at all. Would definitely buy again.
Rated 5 out of 5

Chen W. – 01/03/2026

Clean and refreshing! Love the delicate floral lift without any bitterness. Perfect for afternoons when I need something light but flavourful.
Rated 5 out of 5

Ethan – 15/02/2026

This Anxi oolong’s delicate floral aroma and mellow sweetness totally won me over!
Rated 5 out of 5

Sophie H. – 15/11/2025

This floral tieguanyin oolong leaves a buttery smooth feeling with gorgeous orchid aroma