Anxi Ti Kwan Yin Floral Fragrant (Tieguanyin)

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’.

Production Time: Spring