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Tie Guan Yin is a variety of Chinese oolong tea that originated in the 19th century in Anxi in Fujian province. Tieguanyin produced in different areas of Anxi have different gastronomic characteristics. Tieguanyin can be roasted, aged, or unroasted and very fresh and green. There are two main types of tieguanyin tea – traditional or chuan tong tieguan yin and modern or qing xiang tieguanyin. Modern styles of tieguanyin tea has a bright emerald to bright yellow color, with floral and creamy notes. This style is the most popular style today. Traditional tie guan yin is more oxidized and more baked. It is smooth, with roasted and fruity notes, and heavier, more complex aroma. Tieguanyin can have many flavor notes – roasted, nutty, creamy, fruity, toasty, honey, floral, fresh, vegetal and mineral. Generally, less baked and oxidised tea will have a fresher and more vegetal flavor. Tie-Guan-Yin is the supreme type among all the Oolong teas, for the strong aroma and deep aftertaste. There is a famous saying: green leaves with red bands, great fragrance after seven steeping. Tie-Guan Yin Oolong tea’s three superiority 1.The purity and mellowness of the black tea; 2, The freshness of the green tea; 3, The fragrance of the Scented tea. It is considered as the treasure of the tea, the king of the tea. As an old saying goes: haven’t taste the flavor, smell the fragrance first. To the tea drinker, Tie-Guan-Yin Oolong Tea is elegant and holy, symbolizing wisdom and harmony. Simplified Gong-fu style brewing: Place about 5-7 grams of tea leaves into a preheated tea pot. Use 120-150 ml of water, bring water to a boil and let it cool down to 203°F. Start with one very short infusion to wash the leaves. The first infusion for drinking should be about 20-30 seconds long. Increase brewing time with each infusion. Same tea leaves will give anywhere between 5-10 infusions. Oolong Tea ｜ Fujian ｜ Semi-fermentation ｜ Spring and Summer

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