ANXI TAN BEI TIE GUAN YIN
CHARCOAL BAKED IRON GODDESS OF MERCY
WULONG
★ PESTICIDE-FREE GARDENING
Anxi, Fujian, China
2019 Tan Bei Tieguanyin is a traditionally roasted wulong tea from Anxi County, refined through controlled charcoal baking. The “tan bei” process adds depth and warmth, transforming the floral base into a more integrated profile with roasted, nutty, and lightly caramelized notes. This tea is famous for its smooth texture, balanced structure, and a mature character developed through both roasting and time. MORE
AROMA
Tobacco, Roasted
TASTE
Woody, nutty, creamy
CULTIVAR: Tie Guan Yin
HARVEST: Spring, 2019
WULONG
★ PESTICIDE-FREE GARDENING
Anxi, Fujian, China
2019 Tan Bei Tieguanyin is a traditionally roasted wulong tea from Anxi County, refined through controlled charcoal baking. The “tan bei” process adds depth and warmth, transforming the floral base into a more integrated profile with roasted, nutty, and lightly caramelized notes. This tea is famous for its smooth texture, balanced structure, and a mature character developed through both roasting and time. MORE
AROMA
Tobacco, Roasted
TASTE
Woody, nutty, creamy
CULTIVAR: Tie Guan Yin
HARVEST: Spring, 2019
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: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °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!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
2019 Tan Bei Tieguanyin is a traditionally roasted wulong tea produced in Anxi County, within China. It is made from the Tieguanyin cultivar and follows a classical processing approach that emphasizes both controlled oxidation and subsequent roasting. The 2019 production year allows the tea to express a more integrated and mature profile compared to freshly made examples.
The production includes withering, shaking, partial oxidation, fixation, rolling, and drying, followed by the defining “tan bei” (charcoal roasting) stage. This roasting is carried out with precision, often in multiple cycles, to gradually develop depth and stability without overwhelming the natural character of the leaf. The process transforms the fresh floral profile into a more rounded and warm expression, adding layers of roasted, nutty, and lightly caramelized notes.
2019 Tan Bei Tieguanyin occupies a distinctive position within the wulong category as a more traditional and mature style. It is valued for its smooth texture, structural balance, and the integration achieved through both roasting and aging. The tea offers a refined expression where depth and warmth are harmonized with clarity and controlled sweetness.
TERROIR
2019 Tan Bei Tieguanyin is cultivated in the mountainous region of Anxi County, located in China. The area is characterized by a humid subtropical climate with abundant rainfall, frequent mist, and moderate temperatures, creating stable conditions for tea cultivation. These factors support slow and balanced leaf development, allowing the Tieguanyin cultivar to fully express its aromatic potential.
The terrain consists of rolling mountains with well-drained, slightly acidic soils rich in minerals and organic matter. These soils provide a balanced nutrient environment, supporting steady plant growth without excessive vigor. This contributes to the density and structural integrity of the leaves, which is essential for both oxidation and subsequent roasting.
Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating photosynthesis. This environment supports a balanced composition of amino acids and polyphenols, forming a stable foundation for further processing. Compared to more exposed regions, these conditions help preserve aromatic clarity while allowing the development of underlying depth.
Another important aspect is the interaction between terroir and processing. The quality and composition of leaves grown in Anxi directly influence the outcome of both oxidation and the “tan bei” roasting stage. This coordination ensures that the final tea expresses both the characteristic floral base of Tieguanyin and the depth and warmth introduced through traditional roasting techniques.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing a darker olive to brown tone with a matte surface, reflecting both roasting and age. The aroma of the dry leaves is warm and deep, with notes of roasted nuts, toasted grain, caramel, and a soft woody nuance. In a preheated teapot, the leaves begin to open from the first infusion, releasing a layered aromatic profile where roasted and nutty tones are supported by a subtle residual floral sweetness. As the infusion develops, the aroma becomes more integrated, combining warm caramelized notes with a smooth, slightly creamy depth.
The aroma of the liquor is rich and rounded, with a harmonious combination of roasted, nutty, and lightly sweet notes. The taste is smooth and structured, with a medium to full body and a soft, slightly viscous texture. A gentle sweetness forms the core of the profile, supported by roasted grain, nutty tones, and a very mild, well-integrated astringency. The “tan bei” roasting is reflected in the depth and warmth of the tea, while aging adds further integration and stability. The aftertaste is long and warming, with a lingering sweetness and a subtle woody-caramel finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and mature final impression.
2019 Tan Bei Tieguanyin is a traditionally roasted wulong tea produced in Anxi County, within China. It is made from the Tieguanyin cultivar and follows a classical processing approach that emphasizes both controlled oxidation and subsequent roasting. The 2019 production year allows the tea to express a more integrated and mature profile compared to freshly made examples.
The production includes withering, shaking, partial oxidation, fixation, rolling, and drying, followed by the defining “tan bei” (charcoal roasting) stage. This roasting is carried out with precision, often in multiple cycles, to gradually develop depth and stability without overwhelming the natural character of the leaf. The process transforms the fresh floral profile into a more rounded and warm expression, adding layers of roasted, nutty, and lightly caramelized notes.
2019 Tan Bei Tieguanyin occupies a distinctive position within the wulong category as a more traditional and mature style. It is valued for its smooth texture, structural balance, and the integration achieved through both roasting and aging. The tea offers a refined expression where depth and warmth are harmonized with clarity and controlled sweetness.
TERROIR
2019 Tan Bei Tieguanyin is cultivated in the mountainous region of Anxi County, located in China. The area is characterized by a humid subtropical climate with abundant rainfall, frequent mist, and moderate temperatures, creating stable conditions for tea cultivation. These factors support slow and balanced leaf development, allowing the Tieguanyin cultivar to fully express its aromatic potential.
The terrain consists of rolling mountains with well-drained, slightly acidic soils rich in minerals and organic matter. These soils provide a balanced nutrient environment, supporting steady plant growth without excessive vigor. This contributes to the density and structural integrity of the leaves, which is essential for both oxidation and subsequent roasting.
Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating photosynthesis. This environment supports a balanced composition of amino acids and polyphenols, forming a stable foundation for further processing. Compared to more exposed regions, these conditions help preserve aromatic clarity while allowing the development of underlying depth.
Another important aspect is the interaction between terroir and processing. The quality and composition of leaves grown in Anxi directly influence the outcome of both oxidation and the “tan bei” roasting stage. This coordination ensures that the final tea expresses both the characteristic floral base of Tieguanyin and the depth and warmth introduced through traditional roasting techniques.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing a darker olive to brown tone with a matte surface, reflecting both roasting and age. The aroma of the dry leaves is warm and deep, with notes of roasted nuts, toasted grain, caramel, and a soft woody nuance. In a preheated teapot, the leaves begin to open from the first infusion, releasing a layered aromatic profile where roasted and nutty tones are supported by a subtle residual floral sweetness. As the infusion develops, the aroma becomes more integrated, combining warm caramelized notes with a smooth, slightly creamy depth.
The aroma of the liquor is rich and rounded, with a harmonious combination of roasted, nutty, and lightly sweet notes. The taste is smooth and structured, with a medium to full body and a soft, slightly viscous texture. A gentle sweetness forms the core of the profile, supported by roasted grain, nutty tones, and a very mild, well-integrated astringency. The “tan bei” roasting is reflected in the depth and warmth of the tea, while aging adds further integration and stability. The aftertaste is long and warming, with a lingering sweetness and a subtle woody-caramel finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and mature final impression.
WULONG
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