AnXi Tie Guan Yin
Tie-Guan-Yin (TGY) is the most famous of AnXi county's Oolong teas. Tie Guan Yin's complex process of rolling during oxidisation forms tight pellets of tea
with a complex range of flavours which slowly emerge when brewed.
Traditionally Tie Guan Yin Oolong tea was oxidised to over 50%,
producing a deep brown coloured dry leaf tea, that was sometimes classed as an amber Oolong. Modern styles of Qing
Xiang Oolong are much lighter and often mistaken as green tea due to the
bright colour of the dried leaf. For this reason you will often find light Tie Guan Yin being called Jade Tie Guan Yin or just Jade Oolong.
The tea oxidisation process changes not just the appearance of the
dried leaf but also the tea liquor into a golden colour with a deeper,
somewhat roasted flavour. Qing Xiang Tie Guan Yin has a wonderful
natural fragrance and mellowness with a sweet after taste that lingers
for a long time after drinking. It's light oxidation produces a pale,
translucent green to yellow liquor and depending on the specific
mountain and method of production, lush green leaves.
As with Oolong & Wulong, Tie Guan Yin has a number of different
ways of being spelt including Ti Kuan Yin, Tieh Kwan Yin & Tie Kwan Yin etc. which are
derived from the Min Nan language and dialects where it is pronounced
Tit Kwun Yum or Thih-koan-im. The name Tie Guan Yin can be translated as
Tea of the Iron Bodhisattva, Iron Goddess of Mercy or sometimes just Iron Buddha tea. Traditionally the
premium grades of Tie Guan Yin are known as Tie Guan Yin Wang or Tie
Guan Yin King, though today you will find many mediocre teas with this
title.
AnXi tea gallery. Tea making, tea region and general photographs from the region.
