Tieguanyin
Tieguanyin (Iron Goddess of Mercy) is a rolled oolong from Anxi, Fujian, ranging from floral, lightly oxidized modern styles to roasted traditional ones.
Definition
Tieguanyin is named after Guanyin, the Buddhist bodhisattva of mercy; "tie" means iron. It is both a tea name and a cultivar, and it comes from Anxi county in southern Fujian province, with Xiping and Gande among the best-known towns. Two local legends credit its discovery to a farmer named Wei and a scholar named Wang in the 18th century. The tea is made by withering, repeated tossing (yaoqing) to bruise the leaf edges, partial oxidation, kill-green, and then many rounds of rolling in cloth bundles that press each leaf into a tight, dark green ball. Since the 1990s, much Tieguanyin has been made in a "qing xiang" (fresh fragrance) style: low oxidation, little or no roast, a jade-green liquor and strong orchid aroma. The traditional "nong xiang" style is more oxidized and charcoal-roasted, giving toasted grain, honey and dark fruit notes. A third style, aged Tieguanyin, is re-roasted periodically over years. Other cultivars are often sold as Tieguanyin, and Taiwan's Muzha district makes its own roasted version.
In Depth
Brew gongfu style at 95-100°C (203-212°F): 6-7 g in a 100-120 ml gaiwan, rinse, then infuse 20-30 seconds, extending each round. Good leaf yields 7-10 infusions. The balls expand to several times their dry volume.
Check the opened leaves after brewing. Genuine Tieguanyin leaves are thick, broad, with a slightly wavy, serrated edge and a shiny surface. Modern green-style Tieguanyin should show mostly green leaf with faint red edges; roasted traditional styles show browner leaf with more pronounced red edges.
Green-style Tieguanyin loses its orchid aroma within months; buy recent harvests (spring or autumn picks are the main seasons) and store them sealed; many sellers recommend refrigeration. Roasted styles keep for years.
See Also
- Anxi Oolong
- Fujian Oolong
- Gongfu Tea Brewing