Tieguanyin

Tieguanyin, meaning Iron Goddess of Mercy, is one of China's best-known oolong teas. It originated in Anxi County, Fujian Province, though the exact origins are the subject of legend. The name honors Guanyin, the Bodhisattva of Mercy, and there are several traditional stories about how the tea was discovered and named.

Tieguanyin is a semi-oxidized oolong. Its production involves withering the fresh leaves, bruising them to initiate oxidation, partially oxidizing the leaves, and then applying heat to fix the aroma. The typical oxidation level is around 30-40 percent, with variations for light or dark roast styles. After processing, the leaves are rolled into tight curls or pearl-like shapes that preserve flavor during storage and brewing.

Flavor and aroma: Classic Tieguanyin is prized for a fresh, floral bouquet with orchid-like fragrance and a smooth, creamy mouthfeel, followed by a long, sweet finish. Untoasted or lightly processed versions emphasize bright, floral notes; more heavily roasted variants develop nutty, woody, or caramel tones. The liquor ranges from pale yellow to amber.

Production and distribution: Anxi remains the historic center of Tieguanyin production, but the cultivar and related oolong styles are now produced in other parts of Fujian and in Taiwan. Tieguanyin is widely marketed in many grades, from delicate, lightly scented to heavily roasted forms, and it is frequently used in gongfu tea ceremonies.

Preparation: In infusing Tieguanyin, water near boiling temperature (about 90 to 95 °C) is typical, with short initial steepings and the ability to perform several infusions, each revealing different aspects of the tea's aroma and flavor.