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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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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.
Definitely one of the most aesthetically pleasing Tie Guan Yins that I've seen. I'm no TGY expert but the high quality of this tea was clearly evident. The tea came vacuum sealed, which is a plus. I'd be interested to try this tea closer to the harvest date, which should be in a month or two.
A very nice Tie Guan Yin for the price. Subtle taste specific to Tie Guan Yin that lasts over 4-5 brewing using a small teapot.
Quite possibly the finest ti guan yin of my life. The scent of the leaves alone was enough to send me into ecstasy. It’s like being in the best most fragrant flower garden. Absolutely amazing. I had no idea the leaves would unfurl so quickly and at such volume. My basket was almost overflowing. The taste of this tea is magical. Floral and fresh. Apple aftertaste. Just a bit vegetal, but unlike any vegetable I know. Slight peachiness. This is gently energizing. Perfect for me as I’m feeling pretty tired. This is a beautiful tea. This review was originally published on Steepster by Mercuryhime on August 1, 2013. TeaVivre add this whole review here by getting permission from Mercuryhime.
This tea has such a depth to it that makes it a little hard to describe and I noticed immediately that the flavor isn’t like any other oolong that I’ve had. It very quickly became my new favorite oolong.
The leaves (both dry and when initially wet) surprised me with their extremely bright green color, which inevitably led to a highly “green” liquor—very floral and herbaceous taste with pale-green liquor coloration, a crisp mouthfeel, and a general lack of persistent, full aroma. I’ll chalk this one up as another modern “green tea” tieguanyin and move on. The flavors were of the general tieguanyin spectrum, although were more subdued than those of other similar spring tieguanyin*, so I won’t go into much detail there. Instead, I’ll focus on the aromatic and textural qualities that set this one apart (for better or worse). I generally prefer the autumn harvests of tieguanyin for their more pervasive aromatics and depth, especially with this kind of lightly- or un-roasted tieguanyin. I found the fragrance of this one to be quite lacking, as I alluded to above, which seemed to bring out the highest overall intensity after the wash and then fade quickly throughout the session. The scent on the gaiwan lid was fleeting after each steep, while my tasting cup had little to no lengxiang (lit. cold fragrance; the scent leftover after the liquor has been drained). However, I found there to be dimensions of the wet leaves’ fragrance that were unique, such as a deeply vegetal, “green wood” quality that was somewhere in the earthy spectrum of scents. I found the mouthfeel and general “form” of the liquor to be quite enjoyable. I noticed almost no astringency whatsoever, and a long smoothness for each sip. Although the textural dimensions remained on the light side during the opening and development of a sip, the finish was sticky and somewhat thick, with a faint cooling sensation in the throat. With more leaf in the gaiwan*, a small tartness in the throat is detectable, although the information Teavivre provides for this tea indicates that it shouldn’t have this quality because of the lack of tuo suan during processing. Again, it didn’t seem to be there with lower quantities of leaf (as in half the sample pack per 100 mL of water), but it wasn’t a negative quality to me regardless. This review was originally published on Steepster by Cody in June, 2013. TeaVivre add this whole review here by getting permission from Cody.
Dry leaf: beautiful green tea leaves with an incredible fresh scent Taste: sweet and buttery oolong with floral notes in abundance, vegetal like fresh spinach Resteep 3 minutes: WOW, now this is good! Less vegetal, and it seems to be creamier
Sipdown, 137. Awwww, sad. I will miss this delicious tea, although it is hard to be too sad about sipping this down because I have a pile of other delicious green spring TGYs in my cupboard right now. Just realized that the first time I steeped this one western style I used Teavivre’s instructions (boiling, 2 min), whereas this time I defaulted to my standard western style TGY parameters (195°F, 3 min). Will be interesting to see if it’s noticable! I’m not sure if the change in steeping parameters made much difference, but this tea is still awesome. So buttery, sweet and floral, fresh and green and lovely. Wow, this just continues to blow me away. I always go out of my way to try the Verdant green oolongs as they are released, and let me say that this is up there with the best of them (like the reserve club first pickings). So good! This review was originally published on Steepster by Dinosara on June 15, 2013. TeaVivre add this whole review here by getting permission from Dinosara.
I have had a number of Tie Guan Yin teas of different types - the roasted traditional variety as well as the greener types. This one truly deserves the word superfine in the name. The fragrance is heady and feels like falling in love in springtime. The aroma was so good I think I got a little weak in the knees! This has everything you love in a TGY, better, finer, cleaner. The floral notes are intoxicating. I must have more!
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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