TE JI QING XIANG TIE GUAN YIN
IRON GODDESS OF MERCY
WULONG
★ PESTICIDE-FREE GARDENING
Gande, Anxi, Fujian, China
Tieguanyin, also known as Iron Goddess of Mercy, is one of China's most celebrated oolongs, renowned for its complex flavors and aroma. Hailing from the Anxi County in Fujian Province, this tea has a rich history and distinct characteristics that contribute to its status among tea connoisseurs worldwide. MORE
AROMA
Baked seeds, flowers
TASTE
Flowery, honey, bakery
CULTIVAR: Tieguanyin
HARVEST: Spring, 2023
WULONG
★ PESTICIDE-FREE GARDENING
Gande, Anxi, Fujian, China
Tieguanyin, also known as Iron Goddess of Mercy, is one of China's most celebrated oolongs, renowned for its complex flavors and aroma. Hailing from the Anxi County in Fujian Province, this tea has a rich history and distinct characteristics that contribute to its status among tea connoisseurs worldwide. MORE
AROMA
Baked seeds, flowers
TASTE
Flowery, honey, bakery
CULTIVAR: Tieguanyin
HARVEST: Spring, 2023
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
BEFORE QING MING "IRON GODDESS OF MERCY"
ABOUT
Tieguanyin, also known as Iron Goddess of Mercy, is one of China's most celebrated oolongs, renowned for its complex flavors and aroma. Hailing from Anxi County in Fujian Province, this tea has a rich history and distinct characteristics that contribute to its status among tea connoisseurs worldwide.
The origins of Tieguanyin can be traced back to the 18th century during the Qing Dynasty. According to popular legend, a poor farmer discovered a dilapidated temple dedicated to Guanyin (the Goddess of Mercy) in the Anxi region. He decided to restore the temple, and as a gesture of gratitude, Guanyin appeared to him in a dream, instructing him to cultivate a special tea. Following her advice, the farmer produced a uniquely fragrant tea, later recognized as Tieguanyin. Tea gained popularity, and by the 19th century, it had become widely traded, reaching international markets and introducing many to its exquisite flavor. In the late 1800s, Tieguanyin was refined further, and several production techniques were developed, enhancing its quality. Over the years, it has garnered numerous awards and accolades, solidifying its place in Chinese tea culture.
This version of Tieguanyin is gentle and subtle, contrasting with the more contemporary Qing Xiang Tieguanyin (Light Aroma), characterized by a robust, fresher taste with pronounced grassy notes. This tea embodies the traditional (old-style) Tieguanyin, reflecting a more nuanced flavor profile highlighting its delicate essence.
ORIGIN
Anxi County is located within Fujian Province in southeastern China and is characterized by its mountainous terrain and subtropical climate. The elevation, soil composition, and weather conditions create an ideal environment for tea cultivation. The region’s distinct microclimates vary in temperature and humidity, allowing for the diverse growth of tea plants. The tea gardens are typically located at altitudes between 600 and 1200 meters (approximately 2000 to 4000 feet), which helps to produce high-quality leaves. The soil, rich in minerals and organic matter, contributes to the unique flavors and aromas found in Tieguanyin.
Anxi is also well-known for its picturesque scenery, including terraced tea fields surrounded by lush forests and streams. This unspoiled environment enhances the quality of the tea and attracts tourists who wish to experience tea culture firsthand.
ORGANOLEPTICS
Describing this aroma is challenging, as it exists in a delightful spectrum between fresh vegetables and roasted seeds or nuts.
Next, we move on to rinsing the tea with water to cleanse and awaken the leaves. I typically use slightly cooled water and let the tea steep for 10 to 20 seconds. This brief interaction won’t impact the brewing process but will better prepare the leaves for the upcoming infusion and enhance the flavor. This step is crucial since spherical teas require extra time to open fully. After the first rinse, it’s time to enjoy the leaves aroma again. At this point, the scent transforms entirely—now bright and clear with hints of walnut and herbs. Don’t forget to take a moment to smell the tea leaves after each infusion, as the fragrance will evolve, revealing new notes and associations.
Interestingly, adjusting the amount of tea leaves can yield a wide array of aromas and flavors. I typically use about 5 grams of leaves for 100 ml of water, employing the Pin Cha brewing method. The water temperature is around 95°C. When working with oolongs, every detail matters. The infusion showcases a beautiful yellow-bronze hue, indicating the optimal level of oxidation in the leaves. The taste is gentle, with hints of honey alongside floral and roasted notes. It lends a very sweet and lingering aftertaste. The lightness of the flavor can evoke the delicate aroma of orchids, offering a soft and ethereal experience.
P.S.
Tieguanyin has paid a high price for its popularity. When demand surged, producers began to simplify the production process, which resulted in a loss of the tea's unique character. Additionally, a more troubling issue arose: due to widespread use of chemical fertilizers, Tieguanyin was labeled as the most toxic tea in the early 2000s. Even today, only a small quantity of organic Tieguanyin is available.
Tieguanyin, also known as Iron Goddess of Mercy, is one of China's most celebrated oolongs, renowned for its complex flavors and aroma. Hailing from Anxi County in Fujian Province, this tea has a rich history and distinct characteristics that contribute to its status among tea connoisseurs worldwide.
The origins of Tieguanyin can be traced back to the 18th century during the Qing Dynasty. According to popular legend, a poor farmer discovered a dilapidated temple dedicated to Guanyin (the Goddess of Mercy) in the Anxi region. He decided to restore the temple, and as a gesture of gratitude, Guanyin appeared to him in a dream, instructing him to cultivate a special tea. Following her advice, the farmer produced a uniquely fragrant tea, later recognized as Tieguanyin. Tea gained popularity, and by the 19th century, it had become widely traded, reaching international markets and introducing many to its exquisite flavor. In the late 1800s, Tieguanyin was refined further, and several production techniques were developed, enhancing its quality. Over the years, it has garnered numerous awards and accolades, solidifying its place in Chinese tea culture.
This version of Tieguanyin is gentle and subtle, contrasting with the more contemporary Qing Xiang Tieguanyin (Light Aroma), characterized by a robust, fresher taste with pronounced grassy notes. This tea embodies the traditional (old-style) Tieguanyin, reflecting a more nuanced flavor profile highlighting its delicate essence.
ORIGIN
Anxi County is located within Fujian Province in southeastern China and is characterized by its mountainous terrain and subtropical climate. The elevation, soil composition, and weather conditions create an ideal environment for tea cultivation. The region’s distinct microclimates vary in temperature and humidity, allowing for the diverse growth of tea plants. The tea gardens are typically located at altitudes between 600 and 1200 meters (approximately 2000 to 4000 feet), which helps to produce high-quality leaves. The soil, rich in minerals and organic matter, contributes to the unique flavors and aromas found in Tieguanyin.
Anxi is also well-known for its picturesque scenery, including terraced tea fields surrounded by lush forests and streams. This unspoiled environment enhances the quality of the tea and attracts tourists who wish to experience tea culture firsthand.
ORGANOLEPTICS
Describing this aroma is challenging, as it exists in a delightful spectrum between fresh vegetables and roasted seeds or nuts.
Next, we move on to rinsing the tea with water to cleanse and awaken the leaves. I typically use slightly cooled water and let the tea steep for 10 to 20 seconds. This brief interaction won’t impact the brewing process but will better prepare the leaves for the upcoming infusion and enhance the flavor. This step is crucial since spherical teas require extra time to open fully. After the first rinse, it’s time to enjoy the leaves aroma again. At this point, the scent transforms entirely—now bright and clear with hints of walnut and herbs. Don’t forget to take a moment to smell the tea leaves after each infusion, as the fragrance will evolve, revealing new notes and associations.
Interestingly, adjusting the amount of tea leaves can yield a wide array of aromas and flavors. I typically use about 5 grams of leaves for 100 ml of water, employing the Pin Cha brewing method. The water temperature is around 95°C. When working with oolongs, every detail matters. The infusion showcases a beautiful yellow-bronze hue, indicating the optimal level of oxidation in the leaves. The taste is gentle, with hints of honey alongside floral and roasted notes. It lends a very sweet and lingering aftertaste. The lightness of the flavor can evoke the delicate aroma of orchids, offering a soft and ethereal experience.
P.S.
Tieguanyin has paid a high price for its popularity. When demand surged, producers began to simplify the production process, which resulted in a loss of the tea's unique character. Additionally, a more troubling issue arose: due to widespread use of chemical fertilizers, Tieguanyin was labeled as the most toxic tea in the early 2000s. Even today, only a small quantity of organic Tieguanyin is available.
CHINA CLASSICS
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