Basic Introduction to Tieguanyin of Anxi
Tieguanyin was invented by Han Chinese tea farmers in Anxi, Fujian Province between 1725 and 1735. It originated from Yaoyang Mountain in Xiping Town, Anxi County (as per the Wang account). It belongs to the Oolong Tea category and is one of China's Top Ten Famous Teas, representing oolong teas. It is midway between green tea and Black Tea. The pure Tieguanyin plant is a shrub type with a sprawling growth habit, oblique branches, and leaves that are horizontally positioned. As a semi-Fermented tea, it possesses the general health benefits of tea and was presented as the top of the Top Ten Famous Teas at the Shanghai World Expo in 2010.
Nutritional Value
The organic chemical components in Tieguanyin, such as tea polyphenols, catechins, and various amino acids, are significantly higher than those in other types of tea. The inorganic mineral elements include abundant potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, and selenium. The inorganic mineral elements in Tieguanyin, such as manganese, iron, fluoride, potassium, and sodium, are higher than those in other types of tea.
Product Characteristics
Appearance: robust, round, resembling the head of a dragonfly, heavy, hard branch tips, neatly arranged branch skin, most leaves curled toward the back, dark and lustrous black color, with obvious sand green (in new processing methods, the red borders are mostly removed).
Aroma and Flavor: intensely fragrant and lasting, with a pronounced orchid fragrance or raw peanut flavor, coconut fragrance, and other fresh scents; golden yellow or orange-yellow tea liquor, full-bodied, mellow, slightly honey-like, fresh and sweet aftertaste.
Leaf Base: round branch body, bright red stalk skin, broad and thick petioles (brown leaf base), thick and soft leaves, wavy surface, known as “satin face.”
Core Features: heavy dry tea, dark green color; distinct aroma and taste in the tea liquor, with layers and depth; the leaf base should be thick, soft, and glossy.
History and Folklore
“Wei Account” – Guanyin's Dream
Around 1720, there was an old tea farmer named Wei Yin (1703-1775) in Songyan Village, Yaoyang, Anxi (also known as Songlintou Village), who was diligent in growing tea and devout in Buddhism, worshipping Guanyin. Every morning and evening, he would offer a cup of clear tea before the statue of Guanyin, doing so for decades without interruption. One night, while asleep, he had a dream where he carried a hoe out of his house and came to a stream beside which he found a tea tree in a stone crevice, different from any he had seen before… The next morning, he followed the path from his dream and indeed found the tree in the stone crevice on Guanyin Hill. Carefully observing, he saw that the leaves were oval-shaped, thick, with purple-red young shoots, and lush green. Delighted, Wei Yin dug up this tea tree and planted it in a small iron pot at home, tending to it with great care. Because this tea was obtained through a dream from Guanyin, he named it “Tieguanyin.”
Production Method of Anxi Tieguanyin
1. Harvesting: The production of Anxi Tieguanyin combines the fermentation of black tea and the non-fermentation of green tea, making it a semi-fermented variety. The freshly picked leaves should be intact. The tea sprouts (buds) are harvested when the leaves have fully opened, taking the bud and two leaves, commonly referred to as “open-faced picking.” The time of harvest is crucial; it should not be done during rainy or overcast days but only from 9 am to 4 pm.
2. Cooling, Sunning, and Further Cooling: Freshly picked leaves are cooled and then sunned. Sunning is best done in the late afternoon when the sunlight is gentle, spreading the leaves thinly. The leaves should lose their original luster, turn darker in color, become soft to the touch, and droop, losing about 6-9% of their weight. After sunning, they are moved indoors for further cooling before the next step, “green-making.”
3. Shaking and Spreading: Shaking and spreading are alternated, collectively known as “green-making.” This process requires high skill and flexibility, being critical to the quality of the final product. Shaking damages the edges of the leaves through friction, causing the cells to break down. When the leaves are spread out, under certain temperature and humidity conditions, as they gradually lose moisture, the polyphenols in the leaves slowly oxidize under the action of enzymes, leading to a series of chemical changes that form the unique qualities of oolong tea.
Due to the thickness of the Tieguanyin leaves, shaking must be vigorous, and the “green-making” process should be prolonged. There are usually 5-6 rounds of shaking, with the number of rotations increasing each time. After shaking, the leaves are spread out for longer periods, and the layer of leaves becomes thicker. By the third or fourth round of shaking, the leaves should have a strong green scent, feel firm, and appear to have returned to their original state, often referred to as “returning to the field,” indicating that the water content has been redistributed evenly throughout the stem and leaves. Shaking is a crucial step in the production of Tieguanyin, as the rotation of the shaking cage causes the leaves to collide with each other, creating injuries along the edges, activating the internal enzymes within the buds and leaves, and producing a unique aroma. The shaking is alternated with resting until the natural aroma of the tea is released and becomes strong, at which point the leaves are pan-fried, rolled, and wrapped into granules. They are then slowly baked over a low fire until dried. Finally, the tea is sifted and sorted to produce the finished product.
4. Frying: Frying should be done promptly once the green scent of the processed leaves disappears and the aroma begins to emerge.
5. Rolling and Baking: Rolling of Tieguanyin is repeated multiple times. The initial rolling lasts about 3-4 minutes, followed by initial baking. After the leaves reach about 50-60% dryness and are no longer sticky, they are removed from the heat and rolled again while still warm. Various techniques, including rolling, pressing, kneading, grasping, and compressing, are used. After three rounds of rolling and baking, the leaves are slowly baked at a low temperature of 50-60°C, allowing the aroma to be retained and the taste to become richer. The exterior of the finished product shines with a lustrous appearance.
Differentiating Authenticity
Distinguishing high-quality Tieguanyin is a profound art. Famous tea masters and experienced tea farmers in Anxi can identify the quality of tea just by looking at its shape and smelling its aroma, some even pinpointing the specific village and age of the tea tree, and the name of the master who produced it. For novices tasting Tieguanyin, one can start by “observing the shape, listening to the sound, inspecting the color, smelling the aroma, and savoring the flavor” to discern the quality of the tea.
Observing the Shape: High-quality Tieguanyin has tightly coiled, robust, and heavy tea leaves, resembling the head of a dragonfly with a green base and a green belly. The leaves are fresh and lustrous, with visible sand green and bright red spots, and covered with a white frost.
Listening to the Sound: High-quality tea leaves are generally more compact and heavier than ordinary tea leaves. When a small amount of tea is placed in a teapot, a “clinking” sound can be heard. A clear and crisp sound indicates high quality, while a dull sound suggests lower quality.
Inspecting the Color: The tea liquor should be a golden yellow, bright and clear. When the tea leaves are brewed and unfurled, they should be thick and bright (one of the characteristics of Tieguanyin tea is the outward curvature of the leaf back), with a satin-like sheen. This is considered superior quality. Dark red tea liquor is of lesser quality.
Smelling the Aroma: The aroma of high