Tieguanyin ("Iron Guanyin", 铁观音) is a premium variety of Chinese oolong tea originated in the 19th century in Anxi in Fujian province. Tieguanyin produced in different areas of Anxi have different gastronomic characteristics. Production has since extended to many regions even outside of China.
Processing of Tieguanyin Tea
The processing of Tieguanyin tea is complex and requires expertise. Even if the tea leaf is of high raw quality, and is plucked at the ideal time, if it is not processed correctly its true character will not be shown. This is why the method of processing Tieguanyin Tea was kept a secret.
Processing of Tieguanyin Tea
The processing of Tieguanyin tea is complex and requires expertise. Even if the tea leaf is of high raw quality, and is plucked at the ideal time, if it is not processed correctly its true character will not be shown. This is why the method of processing Tieguanyin Tea was kept a secret.
- Cai qing (Chinese: 採青): plucking tea leaves
- Sai qing (Chinese: 晒青): sun withering
- Liang qing (Chinese: 晾青): cooling
- Yao qing: (Chinese: 搖青): tossing
- Wei diao (Chinese: 萎凋): withering, this includes some oxidation.
- Sha qing (Chinese: 殺青): fixation
- Rou nian (Chinese: 揉捻): rolling
- Hong gan (Chinese: 烘乾): drying
Steeping Instructions:
Western-style steeping: ( in a large teapot )
1. Use 2 teaspoons (2-3 grams) of tea for each 6oz water
2. Rinse the tea in your teapot with a quick application of hot water
3. Immediately discard this liquid
4. Add additional hot water to start the 1st steeping
5. Re-steep 3 additional times (or more!) for 2 minutes each
6. Water temperature should be 180°-190°F
Asian-style steeping: (in a small teapot under 10 oz ) or a gaiwan:
1. Use 4 teaspoons (4-6 grams) of tea for each 5-6oz water
2. Rinse the tea in your tea vessel with a quick application of hot water
3. Immediately discard this liquid
4. Add additional hot water to start the 1st steeping
5. Re-steep 6-8 additional times (or more!) for 35 seconds to 1 minute each
6. Water temperature should be 180°-190°F
Quality
Here are few guidelines which will help you in finding the best quality Tieguanyin:
1. Appearance
Good quality leaves are fresh, jade green, oil surfaced, stiff and healthy. This green and red combination gives the liquor golden or orange color.
2. Smell:
Tieguanyin smell is the best thing that really distinguishes it from any other tea. The best quality Tieguanyin has a strong smell which still remains fresh even after it is brewed 7 times. This smell is like the orchid which remains for a longer time than any other tea.
3. Taste:
Brewed Tieguanyin tastes mellow, sweet, fresh aftertaste and smells like some orchid flower if it’s the best quality. The liquor color of good Tieguanyin is golden, rich and very clear and on brewing the leaves becomes soft but still remain bright like oily surface which is called “satin surface”. While the low quality tea is have different smell and a bit bitter and thin taste. The liquor color is red or dark brown type which is due to inferior quality sick leaves and smells smoky.
4. Judgment of Infused tea leaf:
Pour the leaves brewed by boiling water in the plate with pure water and watch the leaves. If the leaves are soft, bright yellow and green with red edge, that is high quality.