We specialize in oolong tea. Our location in the heart of China’s oolong-producing region puts us in a good position to obtain the finest teas directly from the farmers. Our goal is to find the best oolongs to suit many personal preferences, drawing on both the long history of Chinese production and the modern innovations that are giving Fujian oolongs a new and well-deserved reputation as interesting and diverse teas. We are really proud of the quality of these teas and encourage you to give them a try. They will not disappoint!
|Name: Tie Guan Yin||Hs Code: 090240||Payment: T/T|
|Packaging is 25kg per paper carton, plastic bag inside and wrap the braided bag|
|Supply Capacity:||MOQ: 1PC||Lead Time: 2 weeks|
|Pls contact Daniel Hong and a special price will be made for you|
Tieguanyin (“Iron Goddess,” also written Ti Kuan Yin) is among the most famous of the oolong teas, appreciated for its flavor, aroma, and color characteristics. The origin of Tieguanyin is cloaked in some legend. One story has it that a pious struggling farmer by the name of Wei prayed to the bodhisattva Guanyin for a more bountiful harvest. One night, he had a vivid dream in which he grew tea to sell and become prosperous, and when he awoke, he discovered a small tea tree outside his home. He planted it in an iron pot, and named it after his revered Guanyin. Another legend says that a government official named Wang found a tea tree by chance growing in the mountains of southern Fujian province, and began to produce tea from its leaves. The official was called to Beijing for imperial service and made a gift of some his tea to the emperor. The emperor appreciated the tea’s so much that he bestowed upon it a name: “iron” for its dense, compact dried leaves and the goddess “Guanyin” for its beauty.
In any case, the history of Tieguanyin reaches to at least the beginning of the 1700s, and its earliest production can be traced to the mountain village of Xiping in Anxi county, Fujian. While many oolong teas come from other parts of Fujian province, and even other provinces in China, the most authentic Tieguanyin is still to be found in the gardens of Anxi county – which is where we source ours.
We provide a variety of different styles to suit your tastes. While each has its unique qualities, they share the intensity of color, strength and smoothness of flavor, and captivating aroma that have made Tieguanyin teas so popular.
#7199 Huang Dan
Huang Dan (“yellow dawn”) is actually a distinct variety from Tieguanyin, but we are grouping it here because they share many characteristics. We obtain ours from one of the few towns in Anxi county that produce this unusual type of oolong. (It gets its name because the dried leaves have a yellow hue among the shades of green.) We love the fragrance.
#7180 Tieguanyin, traditional green style
This Tieguanyin is processed in the traditional way, called zhengwei (“pure flavor and aroma”), fermented to a medium green color. We obtain ours from the villagers of Xiping, Anxi county, where Tieguanyin production has the longest history.
#7124 Tieguanyin, sour green style
A real innovation in tea processing, the sour green style of Tieguanyin was developed over the past two decades by clever farmers who experimented with alternative tea handling techniques. One of the results is this intriguing, delightfully fresh tea that is not often seen on the international market. The secret to this tea is an added processing step, where the leaves are left to rest in a humidity-controlled space for more than twelve hours before rolling and drying. The result: an oolong greener than any of the others, with a concentrated, powerful, and some say “shocking” aroma, with a little bit of a sour taste. Sourced from Longjuan town in Anxi county.
#7150 Tieguanyin, intermediate green style
This is a popular green style Tieguanyin from Anxi county, with fresh, vegetal flavors allowed to develop over a few hours before the rolling stage, but also retaining much of the traditional character of its name. We love the green color and balanced aroma and flavor.
#7288 Tieguanyin, traditional roasted style
Imagine drinking Tieguanyin in the Qing dynasty era. You very well might sip a tea with this flavor, aroma, and body. Made from leaves processed in the most traditional way, and roasted for 12 or more hours according to ancient custom, this Anxi tea is famous for its deep and persistent flavor. In fact, it can be brewed 6 or more times and still yield excellent taste and bouquet.
Here’s something we encourage you to try: Wash a gaiwan with boiled water to warm it, and then add the dry leaves of this Tieguanyin. The aroma will be sweet and delicious.
#7260 Tieguanyin, strongly roasted style
Before the modern conveniences of refrigeration and airtight packaging, oolong teas were heated to dryness before being crated and shipped to their domestic and foreign destinations. This tea represents an age-old Anxi tradition, as it was processed to the zhengwei (“pure flavor and aroma”) standard and then given a hearty roast of over 48 hours. The robustness of this tea greets you immediately: the smell of caramelized sugars, the taste of fire in the brew.
#7310 Tieguanyin, aged
The cool air of the mountains of Fujian can do wonderful things to high quality tea, if you’re patient. Time, and time alone, produces an exceptional and unusual tea of great importance, treasured by the local people of Anxi county and now offered to our customers. This Tieguanyin was harvested in Xiping village back in 1991, processed in the traditional way, and then carefully protected for more than two decades as it gathered rich and complex notes. Like many of the aged teas, this Tieguanyin is said to increase in value over time.
According to folk medicine, this tea can help digestion, useful for those who have eaten too much. It is also said to be good for high blood pressure. In the cup, the color is like wine, and the flavor is earthy, complex, and ever changing. A single portion of this tea can last the whole day. We have brewed it over twenty times, each cup with notable differences.
There are some in the industry who have figured out ways to counterfeit this very special type of tea. They process the leaves by a certain method and roast it just so, and it actually looks and tastes something like the authentic product. But the true aged Tieguanyin can be detected by examining the surface of the dry leaves. With age in excess of ten or twenty years, the leaves develop a kind of oiliness that you can see on the surface and taste in the brew. This aged Tieguanyin is completely authentic, sourced by us directly from the tea master who made it nearly twenty-five years ago.
#7470 Da Hong Pao
Among the best-known of Wuyi Mountain’s “rock teas,” Da Hong Pao (“Big Red Robe”) has a well deserved reputation. The flavor is full, color is intensely red-brown, and aroma is absolutely captivating. An ancient site of Buddhist and Daoist temples, perched on high cliffs over a winding river valley, Wuyi Mountain has also been home to tea cultivation for hundreds of years. Our Da Hong Pao comes from the central zone of Wuyi, in what is called “the protected area.”
Spring is the best season for Da Hong Pao, and it is the only type that we stock. Ours is done in the traditional way: after initial processing, this tea is roasted more than two months in bamboo baskets over charcoal (May through July). This time-consuming step is worth it, because the tea can keep longer and has improved flavor and aroma. Da Hong Pao is one of the rare teas that are actually better in the second year than the first.