Anxi Ti Kwan Yin Original (Tieguanyin)

(1 customer review)

From: $15.99/50g

This Tieguantin is made by using the most traditional method, Zhenwei, which applies firing immediately after shaking. The whole process is finished no later than the morning of the day after shaking. The taste of it is very delicate but mellow, with a longlasting aftertaste.

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.

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Origin:Fujian
Caffeine Level: (Medium)
Clear
3

Light Aroma & Sandy Green

Appearance & Taste

The colour of Tieguanyin Original Taste is sandy green with a good percentage of rich, ‘old leather’ brown. The leaves are curly, in overall shape resembling a dragonfly head. The taste is very special. The aroma is lighter than the aroma of other Tieguanyin teas, and more delicate. However, it has a very strong and long-lasting aftertaste. It also has a unique and refreshing orchid flavour, and a silky texture.

Tea

2 TEASPOONS

Gaiwan

100°C

Brewing Time

2-5 MINS

Enjoy Your Tea

ENJOY!

Tea

4 TEASPOONS

Tea Glass

100°C

Brewing Time

2-5 MINS

Enjoy Your Tea

ENJOY!

Tea

8 TEASPOONS

Tea Pot

100°C

Brewing Time

2-5 MINS

Enjoy Your Tea

ENJOY!

Adjust the amount of tea based on your own taste

Brewing Guide

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

Anxi County, Fujian province

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.

Harvest & Production

The Technology of making Oolong tea:

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 2019

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Orders < $90 Orders >= $90
Standard $9.99 Free
Express $19.99 $9.99

We will dispatch your order within 24 hours (Mon-Fri). The delivery time would vary based on your location (we are using AusPost for the delivery). In most of the cases (after dispatch):

Metro Country
Standard 1 – 3 business days 3 – 5 business days
Express next business day 2 – 3 business days

1 review for Anxi Ti Kwan Yin Original (Tieguanyin)

  1. Evie O.

    This iron goddess tea was so great and totally did the spell. Tea for life; aroma was awesome and no bitter after taste. what a great the quality is,no staining in the cup, no/low tannin.

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