Tieguanyin tea

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For beginning tea explorers, the distinction between lightly oxidised oolongs and green tea can sometimes be confusing. All leaf teas are made from different cultivars of the Camellia Sinenses tea plant. The categorization of individual teas in different types is based on the processing method applied. Due to this, the resulting teas have undergone different levels of oxidation.

Green tea is plucked, dried in open air, and then roasted in a pan to directly stop the oxidation of the leaves. Due to this, green teas are minimally processed. Tie Guan Yin, however, has more steps when it comes to the production. The leaves are allowed more time to wither and undergo more intensive steps such as tossing and rolling.

Fresh green teas generally look greener compared to the dark green looks of Tie Guan Yin. You'll also easily notice that the latter is tightly rolled, while green teas are generally loose. This becomes especially clear when you try to store these teas in a jar. That's due to the rolling of the leaves. See the image below:. It's however less oxidised compared to other oolongs such as 'Da Hong Pao', which has much darker leaves.

Thus, it makes sense for us to compare Tie Guan Yin in isolation to green tea. Note that darker Tie Guan Yin teas also exist, though they are less common. On the other hand, a Tie Guan Yin often consists of larger leaves. This doesn't mean that it's bad quality.

Green tea is generally produced from smaller bushes. Leaves from these bushes are especially suitable for the very light processing method of green tea. It results in subtle flavors of soy beans, veggies, or roasted nuts that green tea lovers appreciate. Tie Guan Yin on the other hand requires somewhat larger leaves that can handle the more intensive production method. Processing such leaves the 'green tea way' will result in a more bitter brew, but by letting them wither and oxidize more, the final taste is very soft, mellow, smooth and slightly more savory.

The liquor texture is also somewhat more thick. At last, tea masters apply slight differences in processing to produce unique flowery aromas. When it comes to preparing the teas, a temperature of 75 to 85 C needs to be applied to green teas, depending on how delicate they are. It could be made in a gaiwan or brewed in a casual way in a glass. The tea is made from a special varietal of the tea plant.

This varietal is characterized by a peach leaf shape that features a tilted tip and a pink center. Tieguanyin is a Chinese oolong tea that is cultivated mainly in the Anxi county of the Fujian Province. The tea is named after the Chinese goddess Guanyin, which lends another popular name to this tea: Iron Goddess of Mercy tea. The cultivation of Tieguanyin dates back to the early 19th century. While the exact origins are unknown, there are two main legends explaining the emergence of this unique oolong tea.

The first is the story of a poor farmer named Wei. Each day he would sweep out the local temple, feeling it was his only way of contributing honor to the gods. One day, he had a vision in the temple that there was a treasure to be found in a nearby cave. After the vision, he went to the cave where he found a single tea shoot. He took the tea shoot, planted it in his garden and cared for it until it grew into an extraordinary tea bush.

From this plant, he made the first Tieguanyin tea and then expanded cultivation to bring prosperous conditions to all of the villagers. The second legend focuses on a scholar named Wang. While on a walk, Wang stumbled upon a tea shoot underneath the Guanyin rock. He took the plant home, cultivated it and discovered the splendors of this type of oolong tea. Wang presented a cup of tea from these tea leaves to the Qianlong Emperor. The emperor was impressed and so began the long reign of Tieguanyin as a beloved oolong tea.

While these may only be legends, the fact of the matter is Tieguanyin tea is an exceptional oolong tea with unique characteristics. Read on to find out how the tea is cultivated and brewed. Traditional Tieguanyin is made using only the leaves, not the buds of the tea plant. The tea is typically made using the medium to large leaves and tea masters pluck three to four leaves along with the stems from each tea shoot.

The harvest usually occurs in the fall, rather than in the spring when most other teas are picked. Once the tea leaves are plucked, they are withered in the sun to begin the drying process. The leaves are shaken or stirred every 2 hours to ensure even drying and the entire withering process takes anywhere from 6 to 10 hours. The leaves are considered done wilting when the edges turn a reddish-brown and the center has a yellowish tinge.

After withering, comes the oxidizing process. The leaves are typically left overnight to oxidize — a process where enzymes react with oxygen — creating new flavors and turning the leaves a darker brown or black hue. The leaves are then placed in a large wok and fired over a fire to stop the oxidation process. Tieguanyin leaves are rolled while they're still warm, into tight, half-ball shapes.

The leaves are then baked and roasted before being packaged for sale as loose leaf tea. There are two main categories of Tieguanyin known as Anxi or Muzha teas.

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