A young monk once asked the wise tea master Lao Cha
– Sensei, why is Tie Guan Yin such a famous tea? Why does everyone love it?
– It’s because it takes a real tea master to produce this tea. The leaves have to go through so many steps: tossing, roasting, rolling, etc. But once it’s ready – oh, how good it tastes! Try this one – it’s so light and floral. It tastes like late spring itself.
Tie Guan Yin is produced by implementing the heavy tossing procedure and pan-frying at moderate temperatures. This unique technique makes Oolong tea form its signature green leaves with red edges.
Compared to other Chinese teas, the making process of Tie Guan Yin is the most complicated one, and the heavy tossing (yaoqing) is considered to be the most critical step. It is the key stage to form the Guan Yin Yun (观音韵) and the distinctive floral fragrance of Tie Guan Yin that makes it unique.
Traditional Tie Guan Yin has a higher degree of fermentation than most other oolong teas. Its mellow, soft and long-lasting lingering taste will make you crave for more.
• Place of Origin:
Quanzhou, Anxi County, Fujian Province, China
• Harvest date: May 2018
• Plucking Standard: One bud and two or three leaves
• Dry Leaf: Tightly rolled into a semi-ball with some similarities to the shape of a dragonfly head; black-green color
• Aroma: Pleasant floral fragrance with a slight milky aroma
• Taste: Strong and obvious floral fragrance at the beginning, with a very sweet finish
• Caffeine: Low
How to brew loose leaf tea, Western Method:
How to brew loose leaf tea, GongFu style: