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Tie Guan Yin: among the most famous Oolong teas

Buy Tie Guan Yin online at Terza Luna

The Tie Guan Yin, also known as Tie Kuan Yin, is one of the most famous Oolong teas currently on the market and for good reason, one of the most appreciated also in our online tea shop. China. Anxi Province. Oolong tea oxidized at 15%. Tie Guan Yin harvest, June 2024. This Chinese tea comes from the Anxi district, in the eastern part of China and closer to the island of Taiwan. This Tie Guan Yin is part of the green Oolong tea and is presented as many small irregular balls, with multiple shades of green depending on the different degree of oxidation: from cobalt green to the deepest forest green.

Tie Guan Yin, or Tie Kuan Yin. An excellence among rare teas at Terza Luna

The Tie Guan Yin tea in our shop's catalog is part of the Premium Selection. Harvested only in June 2024, it presents the typical freshness of premium Oolong teas. The flavor has a strong orchid component, very nectarine and prolonged. Floral and intoxicating aroma, particularly appreciated during gong fu cha, the traditional Chinese tea ceremonies. Its intense and enveloping scent makes it suitable for the afternoon, or for late morning. Round flavor. Sweet and caressing. The Tie Guan Yin Oolong tea will never cease to intrigue your palate. To prepare this tea, we recommend using low fixed residue water, and multiple infusions with the same leaves. What is an Oolong tea? Learn more on our blog!

Various types of Tie Kuan Yin

Tie Kuan Yin is one of the most consumed Oolongs, it has a long tradition and there are different types. The two main ones are:

1. Hua Xiang, the one we offer in this profile.
2. Nong Xian, which you can find here

Hua Xiang means fragrant tea, floral tea, and this is actually the main characteristic of this Tie Kuan Yin.
In the skillful creation of Tie Kuan Yin Hua Xiang, the tea master chooses to bring out, through the processing of the leaves, the most delicate and floral notes.

Nong Xiang, is a more dated and traditional style of Tie Kuan Yin, there is a greater oxidation of the leaves and a subsequent roasting. The taste changes significantly, turning to more creamy notes with hints of cocoa bean and licorice.

Preparation

We recommend water at 90°.
Multiple infusions:
Short (45''-60''), then long, then short and then increasingly longer.
3-4 g per cup.