Tieguanyin is the pinnacle of Oolong tea, characterized by: tightly coiled, robust, round, and evenly heavy leaves with a sand-green color. The overall shape resembles the head of a dragonfly, a spiral, or a frog's leg. When brewed, the liquor is a bright amber hue, with a natural and rich orchid fragrance. The taste is full-bodied, fresh, and sweet with a long-lasting aftertaste, commonly referred to as having a “sound of music.” The aroma of Tieguanyin is high and persistent, often described as having a lingering fragrance even after seven infusions.
Modern Tieguanyin, influenced by the preferences of tea enthusiasts in Green Tea regions, increasingly emphasizes its fragrant qualities, with a lower degree of fermentation and a greener appearance. To enjoy this fragrant type of Tieguanyin, you must use a porcelain gaiwan and freshly boiled 100°C water. Quickly rinse the tea and discard the water. For the first infusion, steep for about 20 seconds, ensuring that no tea liquor remains in the gaiwan to avoid bitterness.
Afterward, lift the lid of the gaiwan and savor the unique aroma of Tieguanyin. If the tea is of good quality, it should have a milky or fruity scent (such as peach). The liquor of lightly-fermented fragrant Tieguanyin is typically yellowish-green and should be enjoyed while hot. Swirl the tea in your mouth before swallowing; high-quality Tieguanyin should have a creamy consistency and exude a sweet fragrance that lingers even after swallowing.
The second and third infusions should be steeped for around 25 to 30 seconds, with the third infusion being particularly flavorful. Savor each sip slowly. Subsequent infusions can be slightly longer, but after eight infusions, the flavor will generally become lighter.
Another type is the richly fragrant Tieguanyin, which has undergone charcoal roasting. Unlike the fragrant type, the dry leaves are brown, and the liquor is more Orange-red when brewed. Using the same gaiwan and boiling water, you'll taste caramel notes. This type of Tieguanyin has a heavier body and is suitable for experienced tea drinkers.
In recent years, many tea producers have returned to traditional methods, emphasizing vigorous shaking and higher fermentation. Although I've only had a few experiences with these traditionally made Tieguanyin teas, the brewing technique is the same. However, the flavors are notably more complex and varied throughout the tasting experience, which is quite remarkable.
Lastly, a note on the use of tea strainers. Most tea drinkers from Chaozhou do not use strainers or fairness cups, pouring directly from the gaiwan into three small tasting cups. However, tea drinkers from Fujian and Taiwan tend to use a strainer over their fairness cup to filter out tea dust and fragments. If using a strainer, avoid cheap iron or stainless steel options, as the high-temperature tea liquor passing through metal can impart a slight metallic taste, detracting from the Tieguanyin experience.