Produced in the district of Anxi, Tie Guan Yin is one of China’s most popular oolong teas. Its name refers both to the tea and its cultivar – a tea bush with fleshy, oval leaves, also known as Guan Yin with the Red Heart because of the violet-red color of the young buds.
A traditional Tie Guan Yin must have a “taste of fire” – the mineral and roasted notes that come both from the oxidation, pushed as far as 30% (30% or the leaf surface is blackened, mostly around the edges, while 70% remains green), and the quite protracted firing at the end of the manufacturing process.
Suggestion of preparation
With the tasting set: 5'-7'minutes in water heated to 95°C.
With the Gong Fu Cha (teapot/Gaiwan): 5 infusions during 30-40 secondes.