QING XIANG TIE GUAN YIN
IRON GODDESS OF MERCY
WULONG
★ ORGANIC
Xianghua, Anxi, Fujian, China
Qing Xiang Tieguanyin is a lighter-oxidized style of wulong tea from Anxi County, known for its fresh and highly aromatic profile. This style emphasizes floral clarity and brightness, with minimal roasting to preserve the natural character of the leaf. It is valued for its clean structure, smooth texture, and expressive notes of orchid, fresh greens, and gentle sweetness. MORE
AROMA
Baked seeds, flowers
TASTE
Flowery, honey, bakery
ALTITUDE: 800-1000 m
CULTIVAR: Tieguanyin
HARVEST: Spring, 2025
WULONG
★ ORGANIC
Xianghua, Anxi, Fujian, China
Qing Xiang Tieguanyin is a lighter-oxidized style of wulong tea from Anxi County, known for its fresh and highly aromatic profile. This style emphasizes floral clarity and brightness, with minimal roasting to preserve the natural character of the leaf. It is valued for its clean structure, smooth texture, and expressive notes of orchid, fresh greens, and gentle sweetness. 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
Qing Xiang Tieguanyin is a lightly oxidized style of wulong tea produced in Anxi County, within China. It is made from the Tieguanyin cultivar and represents a modern processing approach that emphasizes freshness and aromatic clarity. Compared to traditional roasted styles, Qing Xiang focuses on preserving the natural character of the leaf with minimal finishing heat.
The production involves withering, shaking, partial oxidation, fixation, rolling, and drying, with careful control of oxidation levels. The leaves are processed to retain a bright green color and are rolled into compact pellets, which gradually unfurl during brewing. The reduced roasting stage allows the tea to maintain a more vivid and expressive aromatic profile.
Qing Xiang Tieguanyin occupies a distinct position within the wulong category as a fresh and highly aromatic style. It is valued for its clarity, smooth texture, and layered expression of floral and vegetal notes. The tea reflects a balance between traditional craftsmanship and a more contemporary interpretation of Tieguanyin processing.
TERROIR
Qing Xiang Tieguanyin from the Xianghua area of Anxi County is cultivated in a mountainous environment known for producing highly aromatic wulong teas. Located in China, this region is characterized by a humid subtropical climate with abundant rainfall, frequent mist, and moderate temperatures. These conditions create a stable environment that supports slow and balanced leaf development.
The terrain consists of rolling mountains with well-drained, slightly acidic soils rich in minerals and organic matter. These soils provide a balanced nutrient supply, allowing the Tieguanyin cultivar to develop its characteristic aromatic potential without excessive vegetative growth. The combination of elevation and soil composition contributes to both clarity and intensity in the leaf material. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating photosynthesis. This environment supports the accumulation of aromatic compounds while maintaining a balance between amino acids and polyphenols. As a result, the leaves develop a structure that favors fresh, floral expression and a smooth texture after processing.
Another important aspect is the interaction between terroir and processing style. The bright and aromatic profile of Qing Xiang Tieguanyin is closely linked to the quality and composition of leaves grown in Xianghua. This coordination ensures that the final tea expresses both the freshness associated with this style and the distinctive character of the local terroir.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing a bright green to jade tone with a clean, slightly glossy surface. The aroma of the dry leaves is fresh and highly aromatic, with notes of orchid, lilac, and a light creamy sweetness. In a preheated teapot, the leaves begin to open from the first infusion, releasing an intense and vibrant aromatic profile where floral notes are dominant, supported by fresh vegetal nuances and a subtle milky undertone. As the infusion develops, the aroma becomes more integrated, combining floral brightness with a soft, rounded depth.
The aroma of the liquor is clear and expressive, with a pronounced floral character complemented by gentle sweetness and fresh green notes. The taste is smooth and lively, with a light to medium body and a clean, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds precision. The Qing Xiang style is reflected in the bright, fresh, and highly aromatic expression. The aftertaste is long and refreshing, with a returning sweetness and a lingering floral impression. In the empty cup after drinking, an intense orchid-like aroma remains, leaving a refined and persistent final impression.
Qing Xiang Tieguanyin is a lightly oxidized style of wulong tea produced in Anxi County, within China. It is made from the Tieguanyin cultivar and represents a modern processing approach that emphasizes freshness and aromatic clarity. Compared to traditional roasted styles, Qing Xiang focuses on preserving the natural character of the leaf with minimal finishing heat.
The production involves withering, shaking, partial oxidation, fixation, rolling, and drying, with careful control of oxidation levels. The leaves are processed to retain a bright green color and are rolled into compact pellets, which gradually unfurl during brewing. The reduced roasting stage allows the tea to maintain a more vivid and expressive aromatic profile.
Qing Xiang Tieguanyin occupies a distinct position within the wulong category as a fresh and highly aromatic style. It is valued for its clarity, smooth texture, and layered expression of floral and vegetal notes. The tea reflects a balance between traditional craftsmanship and a more contemporary interpretation of Tieguanyin processing.
TERROIR
Qing Xiang Tieguanyin from the Xianghua area of Anxi County is cultivated in a mountainous environment known for producing highly aromatic wulong teas. Located in China, this region is characterized by a humid subtropical climate with abundant rainfall, frequent mist, and moderate temperatures. These conditions create a stable environment that supports slow and balanced leaf development.
The terrain consists of rolling mountains with well-drained, slightly acidic soils rich in minerals and organic matter. These soils provide a balanced nutrient supply, allowing the Tieguanyin cultivar to develop its characteristic aromatic potential without excessive vegetative growth. The combination of elevation and soil composition contributes to both clarity and intensity in the leaf material. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating photosynthesis. This environment supports the accumulation of aromatic compounds while maintaining a balance between amino acids and polyphenols. As a result, the leaves develop a structure that favors fresh, floral expression and a smooth texture after processing.
Another important aspect is the interaction between terroir and processing style. The bright and aromatic profile of Qing Xiang Tieguanyin is closely linked to the quality and composition of leaves grown in Xianghua. This coordination ensures that the final tea expresses both the freshness associated with this style and the distinctive character of the local terroir.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing a bright green to jade tone with a clean, slightly glossy surface. The aroma of the dry leaves is fresh and highly aromatic, with notes of orchid, lilac, and a light creamy sweetness. In a preheated teapot, the leaves begin to open from the first infusion, releasing an intense and vibrant aromatic profile where floral notes are dominant, supported by fresh vegetal nuances and a subtle milky undertone. As the infusion develops, the aroma becomes more integrated, combining floral brightness with a soft, rounded depth.
The aroma of the liquor is clear and expressive, with a pronounced floral character complemented by gentle sweetness and fresh green notes. The taste is smooth and lively, with a light to medium body and a clean, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds precision. The Qing Xiang style is reflected in the bright, fresh, and highly aromatic expression. The aftertaste is long and refreshing, with a returning sweetness and a lingering floral impression. In the empty cup after drinking, an intense orchid-like aroma remains, leaving a refined and persistent final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.