enEnglish
Taste the depths of Chinese culture with our range of mineral teas! Explore a world of earthy flavours and robust aromas that will leave you wanting more. These single-origin teas provide an experience like no other, with each sip revealing new depths and nuances. Without any blends or added ingredients, discover a truly unique way to enjoy tea today!
Low stockOur 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.
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.
Our charcoal roasted Ti Kwan Yin origins from Anxi County, Fujian province. The technology of making the Charcoal Roasted Tieguanyin is a traditional way of processing semi-fermented Tieguanyin, however, the charcoal roasted Tieguanyin requires an additional 5-12 hours’ baking using wood charcoal.
It gives you a sense of warmth, like relaxing beside the fireplace in the cold winter while listening to the crackling sound of firewood and enjoying a cup of this unique oolong tea.
Our Strong-Flavour Baked Tieguanyin can only be made by tea makers with at least ten years of experience in baking tea; unskilled bakers can easily produce a burnt tea. The method is based on the traditional techniques for producing oolong tea, but includes extra baking.
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.
This premium Tieguanyin was made using the most traditional method, called Zhenwei in Chinese, which performs the firing right after the shaking procedure. The entire tea making process was completed no later than the morning of the day after shaking. The taste of the tea is very delicate but mellow, with a long-lasting 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 favourite of many.
Our premium Anxi Ti Kwan Yin is cultivated in the core producing area in inner Anxi County which has the most nutritious soil type – acidic red soil and made by the tea master who has almost half a century’s tea making experience.
Out of StockOur Sour-Style Tieguanyin is an uncommon and polarising type of Tieguanyin; it is either loved or hated! The production methods dehydrate the tea leaves to a water content of only 20-30%; the final dry tea leaves smell very sour, but the sourness is only very light in the taste. The main difference in production is in the shaking time: the leaves are shaken much less for Sour-Style Tieguanyin. Instead, the tea leaves are left to sit for a long time. Fixation waits until the morning of the next day when the grass scent has totally disappeared and been replaced by the sour aroma.
This style of Tieguanyin was actually invented by accident when a hot, rainy day made some tea growers feel too dizzy and short of breath to fire the tea, which was just left to sit. The next day, they found the tea had already turned sour. However, they sold it nonetheless and it proved very popular. Since then, tea growers have made this style of Tieguanyin on purpose.
Our Premium Da Hong Pao Oolong Tea is produced from one of the ‘Zhengyan’ tea plantations – Wu Yuan Jian. It is located in the most scenic part of the Wuyi Mountain area, Fujian province.
The tea produced on this plantation is considered the best Da Hong Pao due to its special flavour. The particular rocky surroundings endow the tea with a rich mineral content, which imparts a special mineral taste known as ‘Yanyun’. The lack of fertile soil here also ensures the tea leaves grow very slowly, accumulating a higher content of beneficial substances.
Earn points when you:
*Leave us a review on ProductReview and let us know by emailing admin@heychina.com.au. One reward only per order.
Redeem points during checkout:
