Tie guanyin with cuttings from Xianghua

Tie Guanyin with cuttings from Xianghua (祥华铁观音有叶柄): Tradition and Character

Tie Guanyin (铁观音, Tiě guānyīn), or "Iron Goddess of Mercy," is one of the most famous Chinese oolongs, originating from Anxi County in Fujian Province. Tea labeled Xianghua (祥华, Xiánghuá) indicates its origins in one of the county's most famous highland villages. A distinctive feature of this tea (祥华铁观音有叶柄, Xiánghuá Tiěguānyīn yǒu yèbǐng) is the presence of tea stems, which gives this variety of Tie Guanyin its unique character.

Legendary name and origin

The name "Tie Guan Yin" is associated with the goddess of mercy, Guan Yin. Legends tell of a tea grower or monk who, following a sign from the goddess, discovered a unique tea bush that became the ancestor of this variety.

Xianghua (祥华, Xiáng huá) is a highland region in Anxi, located at an altitude of over 900 meters. This region is renowned for producing high-quality Tie Guanyin. Teas from Xianghua are known for their strong flavor and persistent, yet mild, aroma. The high-altitude terroir, with its mists, humidity, and temperature fluctuations, is believed to promote slow leaf growth and the accumulation of aromatic compounds. The classic cultivar for this tea, Tie Guanyin, is used in its production.

Tea Feature: Tea Stems (有叶柄, Yǒu yèbǐng )

The key distinguishing feature of this tea is the presence of stems (叶柄, yèbǐng). While many modern high-quality oolongs carefully remove the stems for a purer flavor and appearance, their presence here indicates several things:

• Traditional Harvesting: Some Tie Guan Yin harvesting standards historically included the bud with a few leaves and a stalk.
• Distinctive Style: Some tea varieties (such as the Xianghua description of "Old Bush Tie Guan Yin") feature irregular reddish-brown stems as part of their distinctive appearance.
• Effect on flavor: Cuttings add body, sweetness, and special woody notes to the infusion, making the flavor more substantial.

There are three processing methods for Tie Guan Yin tea: Qingxiang (light and floral), Nongxiang (roasted and rich), and Chenxiang (aged). Judging by the aroma and flavor, this stemmed tea was processed using the Qingxiang method.

Taste and aroma

• Aroma: Tie Guan Yin's characteristic floral aroma (often compared to orchids) with honeyed or creamy nuances. The aroma is strong and long-lasting.
• Flavor: Strong, smooth, and slightly sweet, with floral, fruity, and lightly herbal notes (like spinach or fennel). The stems add a slight woodiness and additional sweetness. A slightly tart finish.
• Infusion: Color light yellow-green.

Brewing recommendations

• Utensils: A gaiwan or Yixing clay teapot is recommended.
• Water: Temperature around 90-100°C (different sources vary, but oolong tea often uses fairly hot water).
• Amount of tea: 5-7 grams per 100-150 ml of water.
• Brewing: Steeping. Short steeps are recommended, starting at approximately 30 seconds and gradually increasing the time. Tie Guan Yin can withstand multiple steepings.

Tie Guan Yin with Xianghua stems is an interesting variation of the famous oolong tea, offering a more substantial and traditional take on this tea. Originating from the highland Xianghua region, it imparts a strong flavor and rich aroma, while the presence of stems adds intrigue, enhancing the drink's body and sweetness. This tea is suitable for those who appreciate classic Anxi oolongs and want to explore the various facets of the "Iron Goddess of Mercy."