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This year, the tea is made of fresh tea leaves in higher quality, and is produced in better place with better crafting method.
When mentioned Anxi County, people will spontaneously think of Anxi Tie Guan Yin, “Iron Goddess”. It is well-known both inland and abroad. This Tie Guan Yin is close to forest green in color, has a pure aroma. Meanwhile the liquid of this Oolong tea is transparent and bright, which truly is a feast to the eyes. In taste, this Tie Guan Yin has sweet flavor, long-last fragrance and comfortable sweet aftertaste.
Recommend Brewing Guide:
People live in Anxi, Fujian have strong favor in Tie Guan Yin. In holiday or weekends, they love to invite friends together to enjoy a cup of Iron Goddess and spend a leisure afternoon. As Tie Guan Yin is able to be infused for quite a long time, companioned with the high aroma, this tea will bring you a different feeling. The aroma washes away the noise and busyness in the city, only leaves you the brisk fragrance of orchid, the mellow taste in first sip, the sweet flavor in throat and a sweet aftertaste lasting a long time. If you are at local tea garden, you will have a strong feeling of the nature. Tie Guan Yin trees stand at every corner in your eyesight. Green tea leaves are surrounded by light mist. Tea workers will spend a whole busy day for their intoxicating Tie Guan Yin trees. It is not only the brisk scent that intoxicates you spirit, but also the Roasted Tie Guan Yin.
Anxi County lies in the middle by south of Fujian, at 24°51′ N - 25°26′ N, 117°34′E - 118°18′E. Its total area is 2983.1 square kilometers. The environment of Anxi is definitely suitable for planting tea trees. It locates in the subtropical humid climate zone, on the southeast side of Dai Yun Mountain. The average temperature here is about 16 to 20℃, while the annual precipitation is around 1600 mm to 1800 mm. According to the record in “Anxi County Annuals/An Xi Xian Zhi”, the tea production in Anxi began in Tang Dynasty, rose in Ming Dynasty and Qing Dynasty, flourished in last century. It has a history over one thousand years. Anxi was renowned as “the capital of tea in Fujian”. In March, 1995, Anxi was named as the “Home of Chinese Oolong Tea” by Ministry of Agriculture.
The origin tea garden of our Hand-made Tieguanyin in Huqiu, Anxi, Fujian
Nanqi Tie Guan Yin – The Tea is increasingly well-known Nanqi is a busy place. It is surrounded by the strong fragrance of tea. The aroma floats and disappears in the air. Nevertheless, you couldn’t believe that ten year ago, Nanqi was a poor village with only 17 families living in mud-brick houses on the mountain. It was rarely known by people. Yet nobody predicts that this place can have wide concrete roads leading to their house. Nanqi people now have rich life. And Nanqi tea becomes a bright star of Anxi Tie Guan Yin. Teas planted in Nanqi have excellent quality because of the environment. More significantly, Nanqi people are tough and hard workers. They know well about how to make tea, and how to be good people. Nanqi Tie Guan Yin is given the unique Guanyinyun by its traditional making process: sun withering, spreading, fixation, rolling, forming and roasting. The orchid aroma of Nanqi Tie Guan Yin is spreading to the world.
Tea Tree Species of Tie Guan Yin from Huqiu, Anxi, Fujian ( Oct 5, 2013)
Tie Guan Yin belongs to asexual propagation, bush, and medium-size leaf. Leaf is oval, in deep green color, thick but fragile, and the whole leaf is light curve. The margin of leaf is in wave shape. Leaf dent is thin and dull. Buds are purple red.
This tree species is weak, poor in stress resistance, has undeveloped root and poor performance of germinating branches. It owns a name of “Tasty but Delicate”. Only a fertile land with qualified trees and appropriate planting method could breeds Tie Guan Yin of high quality and good harvest.
Tie Guan Yin tea is the premium form of Chinese Oolong teas. Being 60% - 70% fermented, these teas are high amino acids, vitamins, polyphenols and antioxidants. These combine into a tea that reduces cholesterol and helps reduce hardening of the arteries, and so can help reduce risks of heart attacks. The antioxidants it contains can also help guard against some forms of cancer, and also help fight the effects of aging and bacterial infections.
After drinking the manually crafted Tie Guan Yin, TeaVivre has interviewed the tea farmer Chen Biyi with several questions about the tea.
Q: Where are the fresh leaves of this tea come from? Chen: almost every town in An’xi produces fresh tea leaves. The materials of this tea are mainly planted in four towns: Xianghua, Gande, Huqiu, and Xiping.
Q: Usually when we drink Tie Guan Yin, we may feel a little sour taste, on the root of toungue, along with the high aroma of Tie Guan Yin. How does this come? Chen: It is because a longer time of spontaneous fermentation before fixation. The sour flavor comes out naturally after the long time of tossing and oxidation, often in three days.
*TeaVivre: The sour flavor doesn’t mean the tea goes bad, or its quality is affected. It is because of Tuo Suan (拖酸). Tea leaves are not instantly pan-fired after picked off from the trees. They will be put aside for two or three days. During that time, the leaves will be oxidized and spontaneous ferment, which brings out the sour flavor. It is a kind of making method that to wait for few days before stir fixation.
Q: But I didn’t taste a flavor like that when drinking this Tie Guan Yin. Is this a result of instant stir fixation? Chen: You’re right. We call this kind of Tie Guan Yin as Zheng Chao (正炒, zhèng chǎo). Zheng means the middle of the day. Chao refers to the process of stir fixation, chao qing. We pick the fresh tea leaves in the morning, and finish the process of chao qing before 12 o’clock in the noon. That’s why it is called Zheng Chao. *TeaVivre: Zheng Chao Tie Guan Yin has a smooth tasted liquid, heavy and clear flavor, and strong aroma of sweet orchid. Local people in Fujian name this characteristic of Tie Guan Yin as “The Charm of Guan Yin”, Guan Yin Yun or Yin Yun. It is also a standard of discerning the quality of an Iron Goddess. Chen mentioned that tea workers will decide whether the tea leaves are ready for stir fixation by their years of experience. In this way, the flavor of one kind of tea may be slightly various due to different experience of its maker. Tea’s flavor is highly affected by weather as well.
For Tie Guan Yin’s store, a low temperature and well-sealed condition is required. Thus the Tie Guan Yin could be kept in good quality for a longer time. This is because the tea leaves are oxidizable. If it is exposed to air, oxidation will take away the flavor of the tea and decline the amount of beneficial substance in it. To store in low temperature and vacuum condition (sealed in refrigerator or freezer) can isolate the tea from air. In this way the aroma and flavor of Tie Guan Yin could be retained.
Tie Guan Yin tea is the highest quality form of Chinese Oolong tea. Oolong teas were first developed during the early 1700's in the Fujian area of China. As a cross between non fermented green and white teas, and the fully fermented black teas, that combines the best of both in a single tea, Oolong teas quickly became popular all through eastern China and Taiwan. In the early 1970's Oolong Tea became widely popular in Japan, and from their spread to the rest of the world. Fujian, the home of Oolong tea's, still produces the finest Oolong teas.
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You're reviewing: Nonpareil Anxi Qing Xiang TieGuanYin Oolong Tea
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Leaf: evenly rolled, nice green colour, fresh vegetal odour, fruity, sweet, touch of citrus. Warm leaf showed vanilla and honey/nut tones. Even more appears in the tea itself (strawberry, blueberry, peach, fresh milk). First three infusions were excellent. Beautifully balanced, full aroma with light body and balsamic consistency.
First off, I don’t think I have ever opened a tea packaged up so nicely. It was in vacuumed sealed pouch inside of another vacuum sealed pouch. I brewed the entire 7g in my gaiwan. I did 2 rinses to open up the leaves and then shamelessly neglected the TeaVivre steeping instructions for the first steep but quickly corrected my wrong doing. I under steeped this a bit for the first infusion. It was a bit on the light side, but still wonderful. It is a very smooth floral oolong. Others have mentioned peach notes, but I did not get too many fruity notes to this cup, it is mostly just smooth flowers. The smoothness of this tea is what amazes me the most. With a lot of TieGuanYin teas I get a bit of a bitterness, with this tea there was absolutely none. Another wonderful offering from TeaVivre!
It came in a really nice tan metallic sample pouch, tightly closed and nearly vacuum-sealed, with a smaller vacuum-sealed plastic pouch inside. The dry leaves look similar to other companies’ Master Grade Tieguanyin, not balled completely and with all of the leaves mostly intact. Actually in the case of this Teavivre tea all of the leaves appeared intact aside from tiny particles that fell off during shipping. They smell strongly of dark fern. I was going to use my gaiwan and do as many steepings as possible, but the roasted variety of this tea was amazing western style. So I used my normal 6oz teapot, 190 degrees Fahrenheit water, and a 3-minute steep time. The liquor is a pale green color, lighter than many green teas I have had, and the fragrant smell us incredibly intense, floral all around, and still a bit fernlike at its core. As I expected, much like its roasted “Yun Xiang” version, it has this unique salty flavor that I have not experienced in other teas of this type, while the other notes are refreshing and cool rather than warm or lightly roasted. It is perfectly balanced between being floral in a food and beverage way, and floral in a perfume-y way. Not too perfume-y, just enough to indicate this is a high quality product. The complexity and richness for an unflavored tea is an accomplishment unmatched with any prior one I have had. The flavors stay in my mouth an incredible length of time, far longer than cheaper Tieguanyins that somehow don’t even seem like the same class of product. The mouthfeel is nice and thick too, and there seems to be a generous amount of caffeine as well. The second steeping was lighter, but it almost seems as if the tea was crafted in such a way where the cool, refreshing flavors and the floral ones take over from the thicker salt and perfume. The tea also picks up an odd buttery taste, not warm, melted butter like a longjing, but frozen salted butter. The third steeping was weak, but not unpleasant in any way. All that was left were the salty flavors and a bit of perfume, the ‘core’ of the tea sort of left. No chlorination, no wateriness, a very graceful way for an exceptional tea to bow out. The third steeping could easily be combined in a sharing pitcher with the second and first.
There is likely no finer Tie Guan Yin that this one. It has an appealing golden liquor and a delectable floral nectar reminiscent of orchids and peaches so potent that one could imagine the leaves were freshly harvested. This is Heaven in a teacup.
Thank you, Angel, for providing me a sample. Prepared gongfu style with a ceramic gaiwan. Steeping instructions are from the website, save for the 2nd 5 second rinse. Steeping times: 25, 55, 75, 90, 100, 120, 160. This wonderfully bright Tie Guan Yin has a powerful yet light floral fragrance. The season of early spring – a garden not quite yet flourishing flowers – comes to mind. The liquor is the color of sunshine yellow and has a slightly thick texture and clear mouthfeel. This was my first time using 7 grams instead of 4 or 5 in a gaiwan – my gaiwan was practically BURSTING with leaf. My cups were incredibly flavorful. Essentially floral, sweet, and candy-like, moving on to more plants fully grown, like in late spring. Peach, banana, and clementine appear in the middle of the session, leaving a fruity aftertaste, which, generally, stays with you for minutes and minutes. If you live in a colder climate and need a bit of spring in the middle of it all, this is one Tie Guan Yin to drink. A cup of spring for you.
I was expecting more florals and sweetness out of this but was hit really hard by the smokey and caramel notes instead. Not complaining! It multi steeps better and better with gorgeous color and intensity in and around the 4-7th round in the gaiwan.
When I was a little girl I spent a large portion of summer surrounded by Honeysuckles and sampling their delightful nectar, the aroma is very comforting and nostalgic to me. When I opened the packet of this tea I was immediately inundated with the smell of honeysuckles. Combine the aroma with the vibrant green color of the leaves and it is like a beautiful tea. I have a hard time reviewing Tieguan Yin Oolong because it is my favorite tea and I tend to wax poetic about it when left alone, but this one seemed very different from the moment I first sniffed it. I am used to a more gentle floral aroma, more evocative of spring's first bloom than summer's heady smell. The undertones of vegetal bring the summer similarities full swing. The taste brings the vegetal and floral aromas to a delightful dance. It almost tastes like a tea made from fresh flowers rather than tea leaves. If someone handed me this tea without telling me what it is I would either guess a very light green or flower tea, because it is certainly the most floral Oolong I have ever had. Is this now my new favorite Tieguan Yin? I doubt it, but it certainly is one of my new favorite teas. I look forward to drinking this on nights when I need to remember my youth.
this is the best iron goddess you can buy, after brewing for 3 minutes i opened the teapot and the whole kitchen was filled with strong iron smell. the taste is very strong with sweet aftertaste. this is 10x better than ordinary cheaper kinds. my favorite tea forever. i gave a sample to my friend who has been drinking iron goddess tea from local european shops and he said - never ever local suppliers. i have already ordeered a bag of this great tea for him.
This Wu Long is certainly one of the finer Tie Guan Yin I have had, and I will be ordering more. Many thanks !
Thank you as always for the samples, Teavivre! I'm excited to try this one! The fragrance of the leaves are intoxicating but tough to describe - they smell like a Spring garden! A dozen types of flowers. Teavivre suggests 8 grams of leaves for 17 ounces of water at boiling with 1,2,3,4 minute steep times. (Not sure if I should have rinsed the leaves.) I used 1 1/3 or 1 1/2 teaspoons for a 10-11 ounce mug. Steep #1 // 10 minutes after boiling // 2 min steep The flavor is close to the fragrance - it doesn't really have a distinctive oolong flavor that presents itself. To me, oolong is usually milk/butter, peach, floral, or grassy. This one seems to have hints of all of these things. I think I like it better when the oolong chooses to be one of those things, but this is tasty anyway. The flowers are first, tiny hint of peach, then there is a butteriness that lingers. One thing this cup isn't is grassy. It does have a tanginess to the flavor I don't like, but I'm sure it will get better with the second cup. Steep #2 // 10 mins after boiling // 3 min steep The flavor of this cup is very close to the first cup. There seems to be more butteriness but there is also more of the tanginess. I wish this tea were smoother, but it dries the mouth. There is another fruit flavor to this cup - I'm not sure what it is, but it isn't exactly peach, maybe pineapple. Steep #3 // just boiled // 3 min Surprisingly, even with a hotter temp and time, the tanginess of the leaves is completely gone. That makes me think these leaves are just now getting even better than before, which means there are probably many more delicious cups possible with the same leaves. This cup is pure sweet orchids. By the third cup, this is the perfect oolong. I just wish there wasn't as much tanginess to get there. (The rating on this one is lowered a bit because of that.) So maybe a rinse would have helped with the first cup.
Reply: This tea is not flavored. It has the floral taste because of the traditional making method. After picked, the leaves will be instantly forwarded to the process of fixation. Thus the fragrant substances in the leaf can be kept. So this tea taste floral.
Reply: The color of the Anxi Superfine Tie Guan Yin's leaves is bright green because of its orgin place is Anxi. In the Tie Guan Yin tea gardens in Anxi, the elements in soil is different from other places, meanwhile the climate and environment here is distinctive which can help the tea leaves to produce lots of chlorophyll. So that the leaves contains more chlorophyll than other Tie Guan Yin leaves, which make it looks bright green.
Reply: It means high grade. Now i show you the defferent grade' ranking of teas: Normal Thank you.
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