NONG XIANG TIE GUAN YIN
IRON GODDESS OF MERCY
WULONG
★ ORGANIC
Xianghua, Anxi, Fujian, China
Nong Xiang Tieguanyin, literally “Rich Aroma Tieguanyin,” represents a deeper and more traditional expression of Anxi’s celebrated wulong tea. Greater oxidation and careful roasting create a fuller, warmer character, combining ripe floral and fruity aromas with notes of honey, roasted nuts, and gentle minerals. Rich in texture yet balanced and fragrant, it offers a distinctly different experience from the lighter and fresher Qing Xiang style. MORE
AROMA
Baked seeds, flowers
TASTE
Flowery, honey, bakery
ALTITUDE: 800-1000 m
CULTIVAR: Tieguanyin
HARVEST: Spring, 2025
WULONG
★ ORGANIC
Xianghua, Anxi, Fujian, China
Nong Xiang Tieguanyin, literally “Rich Aroma Tieguanyin,” represents a deeper and more traditional expression of Anxi’s celebrated wulong tea. Greater oxidation and careful roasting create a fuller, warmer character, combining ripe floral and fruity aromas with notes of honey, roasted nuts, and gentle minerals. Rich in texture yet balanced and fragrant, it offers a distinctly different experience from the lighter and fresher Qing Xiang style. MORE
AROMA
Baked seeds, flowers
TASTE
Flowery, honey, bakery
ALTITUDE: 800-1000 m
CULTIVAR: Tieguanyin
HARVEST: Spring, 2025
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 90-99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Nong Xiang Tieguanyin, meaning “Rich Aroma Tieguanyin,” is one of the principal styles of Anxi Tieguanyin, distinguished by its deeper, warmer, and more mature aromatic profile. It is traditionally made from the Tieguanyin cultivar and undergoes the characteristic wulong processing sequence of withering, repeated shaking and resting, fixation, rolling, and drying, followed by additional refining and roasting.
Compared with the lightly oxidized and minimally roasted Qing Xiang style, Nong Xiang places greater emphasis on depth, body, and integration of aroma and taste. Careful roasting transforms the fresh floral character of the leaf into a more complex profile of ripe flowers and fruit, honey, warm grain, nuts, and subtle roasted nuances, while good-quality material retains the cultivar’s characteristic sweetness.
The quality of Nong Xiang Tieguanyin depends on achieving balance between the original character of the leaf and the influence of fire. Roasting should not dominate the tea, but rather deepen its structure, soften sharper vegetal notes, and create a rounder and more persistent infusion. The result is a rich yet refined Tieguanyin with a smooth texture, layered aroma, and long, sweet aftertaste.
TERROIR
Anxi County lies in the mountainous interior of southern Fujian, where Tieguanyin has been cultivated and refined for generations. The region has a humid subtropical monsoon climate with abundant rainfall, high atmospheric humidity, frequent mist, and a long growing season. Mountain slopes and valleys create numerous small microclimates, with differences in elevation, exposure, temperature, and moisture contributing to the diversity found among Anxi Tieguanyin.
The soils of Anxi are generally acidic and derived from deeply weathered local rock, with good drainage on the mountain slopes and a mineral composition well suited to tea cultivation. Combined with periods of diffused sunlight and significant day-to-night temperature variation at higher elevations, these conditions encourage relatively slow leaf development and the accumulation of aromatic compounds that become especially important during the shaking and controlled oxidation stages of wulong processing.
For Nong Xiang Tieguanyin, terroir and processing are closely interconnected. Mature, well-developed leaves provide the structure required for deeper oxidation and subsequent roasting, while high-quality mountain material retains sufficient fragrance, sweetness, and intensity to remain expressive after exposure to heat. At its best, the combination of Anxi terroir, Tieguanyin cultivar, and skilled processing produces a dense, persistent tea in which ripe floral and fruity aromas, sweetness, mineral nuances remain clearly present beneath the warmer roasted character.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing deep olive-green to brown tones with a slightly roasted appearance. The aroma of the dry leaves is warm and concentrated, with notes of roasted grain, ripe fruit, dried flowers, and gentle nuttiness. In a preheated teapot, the leaves begin to unfold and release a deeper aromatic profile, where ripe floral and fruity notes combine with honey, toasted nuts, and warm grain. As the infusions develop, the roasted character becomes softer and more integrated, revealing the underlying sweetness and distinctive aromatic character of the Tieguanyin cultivar.
The aroma of the liquor is rich and expressive, combining ripe flowers, baked fruit, honey, and subtle roasted and mineral nuances. The taste is smooth, full, and balanced, with a medium to full body and a dense, rounded texture. Natural sweetness forms the core of the profile, supported by ripe fruit, warm floral tones, roasted nuts, and a gentle mineral character. The Nong Xiang style is reflected in the tea’s deeper, warmer, and more structured expression, while the roasting remains integrated rather than dominant. The aftertaste is long and gradually sweetening, with floral and fruity notes returning in the mouth and throat. In the empty cup after drinking, a persistent aroma of honey, ripe fruit, and warm flowers remains, leaving a deep and lasting final impression.
Nong Xiang Tieguanyin, meaning “Rich Aroma Tieguanyin,” is one of the principal styles of Anxi Tieguanyin, distinguished by its deeper, warmer, and more mature aromatic profile. It is traditionally made from the Tieguanyin cultivar and undergoes the characteristic wulong processing sequence of withering, repeated shaking and resting, fixation, rolling, and drying, followed by additional refining and roasting.
Compared with the lightly oxidized and minimally roasted Qing Xiang style, Nong Xiang places greater emphasis on depth, body, and integration of aroma and taste. Careful roasting transforms the fresh floral character of the leaf into a more complex profile of ripe flowers and fruit, honey, warm grain, nuts, and subtle roasted nuances, while good-quality material retains the cultivar’s characteristic sweetness.
The quality of Nong Xiang Tieguanyin depends on achieving balance between the original character of the leaf and the influence of fire. Roasting should not dominate the tea, but rather deepen its structure, soften sharper vegetal notes, and create a rounder and more persistent infusion. The result is a rich yet refined Tieguanyin with a smooth texture, layered aroma, and long, sweet aftertaste.
TERROIR
Anxi County lies in the mountainous interior of southern Fujian, where Tieguanyin has been cultivated and refined for generations. The region has a humid subtropical monsoon climate with abundant rainfall, high atmospheric humidity, frequent mist, and a long growing season. Mountain slopes and valleys create numerous small microclimates, with differences in elevation, exposure, temperature, and moisture contributing to the diversity found among Anxi Tieguanyin.
The soils of Anxi are generally acidic and derived from deeply weathered local rock, with good drainage on the mountain slopes and a mineral composition well suited to tea cultivation. Combined with periods of diffused sunlight and significant day-to-night temperature variation at higher elevations, these conditions encourage relatively slow leaf development and the accumulation of aromatic compounds that become especially important during the shaking and controlled oxidation stages of wulong processing.
For Nong Xiang Tieguanyin, terroir and processing are closely interconnected. Mature, well-developed leaves provide the structure required for deeper oxidation and subsequent roasting, while high-quality mountain material retains sufficient fragrance, sweetness, and intensity to remain expressive after exposure to heat. At its best, the combination of Anxi terroir, Tieguanyin cultivar, and skilled processing produces a dense, persistent tea in which ripe floral and fruity aromas, sweetness, mineral nuances remain clearly present beneath the warmer roasted character.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing deep olive-green to brown tones with a slightly roasted appearance. The aroma of the dry leaves is warm and concentrated, with notes of roasted grain, ripe fruit, dried flowers, and gentle nuttiness. In a preheated teapot, the leaves begin to unfold and release a deeper aromatic profile, where ripe floral and fruity notes combine with honey, toasted nuts, and warm grain. As the infusions develop, the roasted character becomes softer and more integrated, revealing the underlying sweetness and distinctive aromatic character of the Tieguanyin cultivar.
The aroma of the liquor is rich and expressive, combining ripe flowers, baked fruit, honey, and subtle roasted and mineral nuances. The taste is smooth, full, and balanced, with a medium to full body and a dense, rounded texture. Natural sweetness forms the core of the profile, supported by ripe fruit, warm floral tones, roasted nuts, and a gentle mineral character. The Nong Xiang style is reflected in the tea’s deeper, warmer, and more structured expression, while the roasting remains integrated rather than dominant. The aftertaste is long and gradually sweetening, with floral and fruity notes returning in the mouth and throat. In the empty cup after drinking, a persistent aroma of honey, ripe fruit, and warm flowers remains, leaving a deep and lasting final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.