TE JI TIE GUAN YIN
IRON GODDESS OF MERCY
WULONG
★ PESTICIDE-FREE GARDENING
Gande, Anxi, Fujian, China
Anxi Tieguanyin is a classic wulong tea from Anxi County, known for its refined balance and aromatic complexity. Produced with a partial oxidation process, it combines floral fragrance with a smooth, rounded structure. This tea is valued for its clarity, elegant texture, and a layered profile with notes of orchids, cream, and gentle sweetness. Te Ji Tieguanyin refers to a special grade classification, indicating a higher standard of leaf selection, processing precision, and overall quality. MORE
AROMA
Baked seeds, flowers
TASTE
Flowery, honey, bakery
CULTIVAR: Tie Guan Yin
HARVEST: Spring, 2025
WULONG
★ PESTICIDE-FREE GARDENING
Gande, Anxi, Fujian, China
Anxi Tieguanyin is a classic wulong tea from Anxi County, known for its refined balance and aromatic complexity. Produced with a partial oxidation process, it combines floral fragrance with a smooth, rounded structure. This tea is valued for its clarity, elegant texture, and a layered profile with notes of orchids, cream, and gentle sweetness. Te Ji Tieguanyin refers to a special grade classification, indicating a higher standard of leaf selection, processing precision, and overall quality. MORE
AROMA
Baked seeds, flowers
TASTE
Flowery, honey, bakery
CULTIVAR: Tie Guan Yin
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: 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
Anxi Tieguanyin is a traditional wulong tea produced in Anxi County, within China. It is made from the Tieguanyin cultivar, one of the most renowned tea plant varieties in China, known for its aromatic potential and balanced structure. The tea is characterized by a medium level of oxidation and a carefully controlled processing sequence that defines its distinctive profile.
The production involves multiple stages, including withering, shaking, partial oxidation, fixation, rolling, and drying. The shaking process plays a critical role in initiating controlled oxidation along the edges of the leaves, allowing the development of complex aromatic compounds. The leaves are then tightly rolled into compact pellets, preserving their structure and enabling gradual unfolding during brewing.
Anxi Tieguanyin occupies a central position within Chinese tea culture as one of the most recognized wulong teas. It is valued for its clarity, smooth texture, and layered aromatic expression, combining floral fragrance with gentle sweetness and a soft, rounded body. The designation “Te Ji” indicates a higher grade classification, reflecting stricter standards in leaf selection, processing precision, and overall quality.
TERROIR
Anxi Tieguanyin from the Gande area of Anxi County is cultivated in one of the most renowned zones for this tea style, located in China. Gande is situated in a mountainous environment with elevations ranging from mid to high altitude, characterized by a humid subtropical climate, abundant rainfall, and frequent mist. These conditions create a stable environment for tea cultivation, supporting slow and balanced leaf development.
The terrain consists of rolling mountains with well-drained, mineral-rich soils, often slightly acidic and high in 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 soil composition and altitude 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 allows for both floral expression and smooth texture after processing.
Another important aspect is the interaction between terroir and traditional processing. The quality and composition of the leaves from Gande directly influence the outcome of oxidation and shaping stages. This coordination ensures that the final tea expresses both the distinctive character of the local environment and the refined craftsmanship associated with Anxi Tieguanyin production.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact, semi-spherical pellets, showing a deep green to jade tone with a slight natural sheen. The aroma of the dry leaves is refined and expressive, with notes of fresh orchids, cream, and a light vegetal sweetness. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a bright and layered aromatic profile where floral notes are supported by soft creamy and slightly buttery nuances. As the infusion develops, the aroma becomes more integrated, combining floral intensity with a smooth, rounded depth.
The aroma of the liquor is clear and elegant, with a harmonious combination of floral, creamy, and lightly sweet notes. The taste is smooth and structured, with a medium body and a soft, slightly viscous texture. A gentle sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds precision. The characteristic Tieguanyin profile reveals a balance between freshness and softness, with a refined, almost silky mouthfeel. The aftertaste is long and clean, with a returning sweetness and a lingering floral impression. In the empty cup after drinking, a delicate orchid-like aroma remains, leaving a refined and persistent final impression.
Anxi Tieguanyin is a traditional wulong tea produced in Anxi County, within China. It is made from the Tieguanyin cultivar, one of the most renowned tea plant varieties in China, known for its aromatic potential and balanced structure. The tea is characterized by a medium level of oxidation and a carefully controlled processing sequence that defines its distinctive profile.
The production involves multiple stages, including withering, shaking, partial oxidation, fixation, rolling, and drying. The shaking process plays a critical role in initiating controlled oxidation along the edges of the leaves, allowing the development of complex aromatic compounds. The leaves are then tightly rolled into compact pellets, preserving their structure and enabling gradual unfolding during brewing.
Anxi Tieguanyin occupies a central position within Chinese tea culture as one of the most recognized wulong teas. It is valued for its clarity, smooth texture, and layered aromatic expression, combining floral fragrance with gentle sweetness and a soft, rounded body. The designation “Te Ji” indicates a higher grade classification, reflecting stricter standards in leaf selection, processing precision, and overall quality.
TERROIR
Anxi Tieguanyin from the Gande area of Anxi County is cultivated in one of the most renowned zones for this tea style, located in China. Gande is situated in a mountainous environment with elevations ranging from mid to high altitude, characterized by a humid subtropical climate, abundant rainfall, and frequent mist. These conditions create a stable environment for tea cultivation, supporting slow and balanced leaf development.
The terrain consists of rolling mountains with well-drained, mineral-rich soils, often slightly acidic and high in 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 soil composition and altitude 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 allows for both floral expression and smooth texture after processing.
Another important aspect is the interaction between terroir and traditional processing. The quality and composition of the leaves from Gande directly influence the outcome of oxidation and shaping stages. This coordination ensures that the final tea expresses both the distinctive character of the local environment and the refined craftsmanship associated with Anxi Tieguanyin production.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact, semi-spherical pellets, showing a deep green to jade tone with a slight natural sheen. The aroma of the dry leaves is refined and expressive, with notes of fresh orchids, cream, and a light vegetal sweetness. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a bright and layered aromatic profile where floral notes are supported by soft creamy and slightly buttery nuances. As the infusion develops, the aroma becomes more integrated, combining floral intensity with a smooth, rounded depth.
The aroma of the liquor is clear and elegant, with a harmonious combination of floral, creamy, and lightly sweet notes. The taste is smooth and structured, with a medium body and a soft, slightly viscous texture. A gentle sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds precision. The characteristic Tieguanyin profile reveals a balance between freshness and softness, with a refined, almost silky mouthfeel. The aftertaste is long and clean, with a returning sweetness and a lingering floral impression. In the empty cup after drinking, a delicate orchid-like aroma remains, leaving a refined and persistent final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.