Often people ask me which type of Tie Guan Yin is the best, what is traditional Tie Guan Yin? Which tea can be considered traditionally processed Tie Guan Yin? Recently, Nong Xiang Xing (Full Aroma) Tie Guan Yin has become very popular. What are its benefits? So, we have carefully prepared this feature, hoping you will like it!
The traditionally semi-fermented Anxi Tie Guan Yin tea has been tasted by experienced tea enthusiasts in the early days. Its flavor is quite strong, and new tea enthusiasts may find it hard to appreciate at first. After roasting, the color of the tea becomes darker, turning yellow or black, but the taste is very pure. The deep golden-yellow broth is representative of the broth of full aroma type teas. The refined Tie Guan Yin needs to be made according to the standards required for traditionally semi-fermented Tie Guan Yin tea.
Tie Guan Yin comes in Fresh Aroma and Full Aroma types. Depending on the degree of roasting, the Full Aroma type is further divided into lightly roasted, moderately roasted, and heavily roasted. Depending on the roasting material, it is also divided into Charcoal-roasted and oven-roasted. Roasting is extremely important for full aroma type tea, as there is an old saying: “Tea is the ruler, fire is the subject.”
Traditional Charcoal Oven Roasting Method for Tie Guan Yin Oolong Tea
The quality of the charcoal used for starting and maintaining the fire in the traditional charcoal oven, as well as the condition of the oven itself, is crucial to the success of the roasting process. Only pure charcoal should be used inside the oven. Impurities such as charcoal scraps, Bamboo branches, and cigarette butts can produce smoke and other unwanted odors during combustion and cause cracks in the layer of ash covering the oven's surface, resulting in uneven temperature. Charcoal containing too much sand and Soil not only leads to uneven heat but can sometimes cause the earthen oven to break. Additionally, before loading the charcoal, it is best to break it into small, evenly sized pieces. This makes it easier to fill the oven tightly and ensures a stable and lasting temperature during the roasting period.
Tea is the ruler, fire is the subject. Full Aroma Tie Guan Yin is slowly roasted over a gentle charcoal flame. It takes three days and three nights, 72 hours, to form high-quality Tie Guan Yin. Generally, a minimum of 12 hours of roasting is required.
Although the fresh taste of full aroma Tie Guan Yin is not as pronounced as that of fresh aroma Tie Guan Yin, its fragrance, character, and flavor stand out more. Specifically:
1
Stronger Character: Due to the more adequate “Fermentation” in the traditional tea-making process, the unique character of Tie Guan Yin is better presented.
2
Richer Fragrance: Contains over 100 aromatic substances, more than fresh aroma Tie Guan Yin; its fragrance is richer and more intense, with a natural floral scent combined with chestnut, character, and sweet fragrances.
3
More Flavorful: After roasting; firstly, due to isomerization, catechins are transformed, making the taste mellow and substantial. Secondly, through caramelization, polysaccharides are converted into monosaccharides, imparting a chestnut-like sweetness. Thirdly, after roasting, the tea has a warming nature, better suited to human needs.