About Anxi Ti Kwan Yin Fragrant (Tieguanyin)

Our Clear-Fragrance-Style Anxi Tieguanyin Tea is full of attractive flavour, compared with other Tieguanyin, the aroma of it is more high-scented. It uses the Xiaoqing fermentation method, i.e. fixation takes place on the afternoon of the day after shaking. Shaking time is less than with the Zhengwei method, meaning relatively little stem water spreads into the leaves; fermentation is also relatively light.
Tieguanyin Oolong Tea was first produced in 1725–1735 by a local tea farmer in Anxi County, Fujian province. It has a high content of amino acids, vitamins, minerals, polyphenols and alkaloids. It also contains various nutrients and medicinal substances. Its unique mellow aroma makes it a favorite of many.

Appearance & Taste

The colour of Clear-Fragrance-Style Tieguanyin is usually between dark green and yellowish green. The taste is pervasive: the aroma has a prominent floral flavour and mineral flavour. The tea soup is bright and orange-yellow in colour, and feels buttery smooth in the mouth with a sweet, lingering aftertaste.

Taste: 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

7 reviews for Anxi Ti Kwan Yin Fragrant (Tieguanyin)

Rated 5 out of 5
michaelcaruso91 – 02/02/2023
This one is very fragrant, like the namesake, it is worth getting for me personally over the standard Tieguanyin, it has that floral beautiful orchid scent which is typical of a good quality Tieguanyin, I do recommend spending a bit more and going for the premium versions of tea on this website, just rounds it out a bit more in the scent and flavour department.
Rated 4 out of 5
Ruby – 11/04/2021
Buttery smooth, this is such a feel good tea. I love it on a cold afternoon.
Rated 5 out of 5
Darcy – 28/03/2021
This is one of my favourites. I keep coming back to it every order. I’m never disappointed.
Rated 5 out of 5
AL – 21/03/2021
It has a sweet/fragrant flavor that’s similar to Phoenix Dan Cong Milky Honeysuckle. Its milky aroma is not as strong as the other tea, but it is still a very pleasant taste overall.
Rated 5 out of 5
Alicia – 12/02/2021
I usually don’t go for the popular choice but with this tea, I make an exception. Drinking it feels nourishing for the body.
Rated 5 out of 5
Anthony H. – 18/04/2020
The vibrant orange soup is beautiful and the smooth and sweet floral aftertaste is delicate and moreish; best consumed on a cold day
Rated 5 out of 5
Luca D. – 08/01/2020
Thought I would never find my beyond awesome tasting tea,Anxi Ti Kwan Yin Fragrant, again.