About Anxi Ti Kwan Yin Original (Tieguanyin)

This new-batch Anxi Ti Kwan Yin Original follows a traditional style, focusing on the stability and holistic expression of Guanyin Yun, rather than bold or high-impact aroma. Its character is defined by the combined experience of body, returning sweetness, throat resonance, and lingering aftertaste, which unfold gradually through brewing. The overall style is calm, restrained, and highly drinkable, reflecting the classic nature of Tieguanyin.

Production adheres to traditional Tieguanyin methods, with shaking to promote controlled moisture movement as a key step. Plucking, moisture movement, and fixation are completed within a compact timeframe, with the entire process finished by midday of the following day. This approach preserves leaf vitality and structural integrity and is locally known in Anxi as traditional-style or original Tieguanyin.

Appearance & Taste

The dry leaves are tightly curled and compact, with a darker, muted green colour typical of traditional-style Tieguanyin. The brewed liquor is clear and bright, with a soft, smooth mouthfeel and a mellow, rounded body. Aroma is gentle and understated rather than expressive, while returning sweetness is direct and persistent, accompanied by a clear throat feel and a long, steady finish.

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 Original (Tieguanyin)

Rated 4 out of 5

Grace M. – 02/04/2026

This isn’t one of those aggressively floral oolongs. It’s quieter, more about the returning sweetness and the feeling it leaves in your throat. Takes a few cups to really get it, but then you’re hooked.
Rated 5 out of 5

Caitlin – 18/04/2021

A great traditional tea, it has a subtle flavour that lingers long after your cup is finished.
Rated 5 out of 5

Samuel – 23/03/2021

This reminds me of my holiday in China. The large leaves are beautiful when they unfold—a trip down memory lane.
Rated 5 out of 5

Sean C. – 22/12/2020

Great tea, would highly recommend to anyone who likes traditional and authentic herbal Asian teas
Rated 4 out of 5

Lilly B. – 29/11/2020

A lovely, traditional tea that lingers in the mouth. Really good for your health and definitely leaves you feeling better off after drinking regularly.
Rated 5 out of 5

Lincoln T. – 01/10/2020

This tea is attractive with delicate greens and browns and, though its flavour is mild, the aftertaste lingers long after consumption.
Rated 5 out of 5

Evie O. – 13/01/2020

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.