Anxi County, Fujian Province
Fujian's most famous oolong, produced in Anxi County. The name refers to a legend of Guanyin appearing to a poor farmer in a dream pointing him to a neglected tea bush. Traditional (roasted) Tieguanyin is darker, toasty, and nutty; modern (green/jade) Tieguanyin is light green, intensely floral with orchid notes, and minimally oxidised (10–20%). The two styles are almost opposites despite using the same leaf.
Jade style: explosive orchid-gardenia fragrance, sweet green tea base, long floral finish; traditional: caramelised, mineral, earthy with flower notes underneath — two completely different experiences
{"Traditional oxidation: 40–50%; roasted; characteristic mineral-woody-orchid profile with enduring finish","Modern 'jade' style: 10–20% oxidation; minimal roasting; immediate floral blast of orchid and gardenia","Gongfu cha method ideal: small purple clay (zisha) teapot, 90°C water, 30–45 second steeps, 5–8 infusions","Ball-rolled pellets unfurl slowly through multiple infusions — each steep reveals different notes"}
{"Zisha (purple sand) Yixing teapots absorb tea oils over years and improve every subsequent brew","High Mountain Tieguanyin (Gaoshan Tieguanyin) from above 1000m elevation is most prized","The fragrance of Tieguanyin in a cooling empty cup is sometimes more beautiful than the tea itself — experienced drinkers 'read' the cup aroma"}
{"Over-steeping — Tieguanyin can become bitter with long steeps; short, rapid infusions are correct","Boiling water for jade-style Tieguanyin — the delicate floral aromatics require 85–90°C","Using a large Western teapot — the gongfu method requires concentrated brewing in small vessels"}
Chinese tea culture; The Classic of Tea (Lu Yu)