Anxi Tieguanyin

Anxi Tieguanyin

Anxi Tieguanyin is a geographical indication protected product.

Anxi Tieguanyin is a geographical indication certification trademark.

Anxi Tieguanyin is an agricultural geographical indication product.

　　Anxi is a major production area for Chinese oolong tea, with a long history of tea cultivation dating back to the Tang Dynasty when tea was already being produced. The region enjoys abundant rainfall, a mild climate, overlapping mountain ranges, dense forests, year-round misty conditions, and beautiful landscapes with green hills and clear waters — all ideal for tea plant growth. Over generations, tea growers have diligently selected and bred a series of high-quality tea cultivars, with more than 60 preserved in the region today. Tieguanyin, Huangdan, Benshan, Maoxie, Daye Wulong, and Meizhan are all nationally renowned cultivars, earning Anxi the title "Treasure Trove of Tea Cultivars." Among these, the finest and most famous is "Tieguanyin."

　　The high-quality tea cultivar "Tieguanyin" has moderate plant vigor, spreading branches, dark green leaves, soft and thick leaf texture, and robust buds and leaves. The oolong tea made from the buds and leaves of the Tieguanyin cultivar is also called "Tieguanyin." Therefore, "Tieguanyin" refers both to the tea plant variety and the tea itself.

　　Tieguanyin originated in Xiping Township, Anxi County, and has a history of over 200 years. There are two historical legends about the origin of the Tieguanyin cultivar in Anxi. One says that a local tea farmer named Wei Yin dreamed of a tea plant bestowed by Guanyin (the Goddess of Mercy), which he dug up and planted. The other recounts how Wang Shireng from Yaoyang, Anxi, picked leaves from a tea tree, made tea from them, and presented it to the emperor, who then named it "Tieguanyin."

　　The picking and processing techniques of Tieguanyin tea are unique. Rather than harvesting very young buds and leaves, mature new shoots with 2–3 leaves are picked — a practice known as "opening-face picking," which means harvesting when the leaves have fully expanded and the bud has become dormant. The freshly picked leaves are kept fresh and intact, then undergo withering, sun-drying, and shaking (oxidation), until the natural floral aroma is released and becomes rich. Next comes pan-firing, rolling, and bunch rolling (rolling the tea in cloth to shape it), which causes the leaves to curl into granular forms before being dried with low heat. After producing the rough tea, it is further sifted, winnowed, sorted, blended, and packaged to become finished commercial tea.

　　Tieguanyin is the finest grade of oolong tea, characterized by its tightly curled, plump, round, and heavy tea leaves that are uniform in shape and color, with a sandy green hue. The overall shape resembles a dragonfly head, spiral body, and frog leg. When brewed, the tea liquor is golden, bright, and amber-like, exuding a natural, rich orchid fragrance. The taste is mellow, sweet, and fresh with a long-lasting aftertaste, commonly referred to as having a "musical tone." Tieguanyin tea has a high and enduring aroma, often described as "seven infusions with lingering fragrance."

　　To enjoy Tieguanyin tea, one needs delicate and small tea ware; both the teapot and teacups are best when small. Place the tea leaves in the teapot to about half capacity, rinse them with boiling water (to wash the tea), then add more water for the actual infusion and steep for 2–3 minutes before pouring into small cups for tasting. The tea can be continuously re-brewed. When tasting Tieguanyin, first appreciate its aroma, then savor its flavor. Though each serving may be small, the fragrance fills the mouth, leaving an unforgettable aftertaste.