Tieguanyin ("Iron Guanyin") is a premium variety of Chinese oolong tea originated in the 19th century in Anxi in Fujian province. Tieguanyin produced in different areas of Anxi have different gastronomic characteristics. Production has since extended to many regions even outside of China.
Processing of Tieguanyin Tea
The processing of Tieguanyin tea is complex and requires expertise. Even if the tea leaf is of high raw quality, and is plucked at the ideal time, if it is not processed correctly its true character will not be shown. This is why the method of processing Tieguanyin Tea was kept a secret.
Processing of Tieguanyin Tea
The processing of Tieguanyin tea is complex and requires expertise. Even if the tea leaf is of high raw quality, and is plucked at the ideal time, if it is not processed correctly its true character will not be shown. This is why the method of processing Tieguanyin Tea was kept a secret.
- plucking tea leaves (Chinese: 採青; pinyin: cǎi qīng)
- sun withering (Chinese: 晒青; pinyin: shài qīng)
- cooling (Chinese: 晾青; pinyin: liàng qīng)
- tossing (Chinese: 搖青; pinyin: yáo qīng)
- withering, this includes some oxidation. (Chinese: 萎凋; pinyin: wĕi diào)
- fixation (Chinese: 殺青; pinyin: shā qīng)
- rolling (Chinese: 揉捻; pinyin: róu niǎn)
- drying (Chinese: 烘乾; pinyin: hóng gān)
Varieties
By roasting level:
- Jade Tieguanyin (lightly baked Tieguanyin) is a newer type of Tieguanyin and has a light green jade color. It produces a very flowery aroma and taste. It is more similar to green tea than Oolong.
- Thoroughly Baked Tieguanyin is the original style. It has a more complex taste profile and warm aroma, but the traditional baking technique has not been passed on well so quality ones of this style are less seen in the market than "moderately baked' and "lightly" baked versions.
- Moderately baked Tieguanyin is a new breed that some argue has a good balance of floral aroma and complex taste, but it stores poorly.
- Spring Tieguanyin is harvested around Li Xia (Start of Summer) and has the best overall quality.
- Autumn Tieguanyin is harvested in the autumn and has strong aroma but less complex taste.
- Summer Tieguanyin is harvested in summer and is considered lower quality. Summer Tieguanyin can be further divided into two types one harvested in June to July, one harvested in August.
- Winter Tieguanyin is harvested in winter. Production of Winter Tieguanyin is very low.
- Guanyin Wang (Guanyin "King") is the best of Jade Tieguanyin and Autumn Tieguanyin.
Types
Based on the different roasting methods and locations, there are various types of Tieguanyin.
- The Anxi Iron Goddess Tea 安溪鉄観音 – This oolong is typically close to a green tea, with only a little oxidation. With a very flowery and fresh delicate aroma character, the tea liquid is golden yellow.
- The Muzha Iron Goddess Tea 木柵鉄観音 – This traditional oolong is roasted and has a stronger taste and with roast nutty character, the tea liquid is reddish-brown.
The top varieties of Tieguanyin rank among the most expensive tea in the world, with one variety reportedly sold at around $3,000 US Dollars for one kilogram. According to one source, it set the record for most expensive tea ever sold in the United Kingdom. However, that variety of Tieguanyin did not outsell a rarer Da Hong Pao oolong, which is the most expensive tea sold on the global market.