Tie Guan Yin (aka Iron Goddess of Mercy) is very popular in China, and I got hold of a few different varieties when I started this challenge. I then gave a long break, but it found me again in a surprise tasting pack. I guessed that it was Tie Guanyin as I drank it and I thought it is fine but not the finest I have ever tasted. It was pleasant with some floral aromas and subtle sweetness. But I could also taste some vegetal undertones. What surprised me was the beautiful scent was left on the lid of my new Yixing teapot during the first steepings but after it faded away.
There are two main types of Tie Guan Yin: high roasted and light roasted. This one is the latter, and it comes from the An Xi country in Fujian province. As Mary Lou Heiss explained in her "The Tea Enthusiast's Handbook.", Tie Guan Yin's tea bush varietal differs from other semi ball-rolled oolong teas. "The fresh leaf is both strong and yielding at the same time. It is thick and requires more kneading and twisting in the processing than the fresh leaf from another semi ball-rolled–style oolong varietals." This makes the tea processing longer and more labour intensive. The oxidation of plucked leaves are slower and requires more extended processing, and as a result, this tea achieves soft and fruity (apricots and peaches) notes. Actually, I cannot say I tasted fruity notes in this tea, but its floral scent was its best characteristic.
Source: Mary Lou Heiss. "The Tea Enthusiast's Handbook."
Origin: Anxi, Fujian
Harvest time: 2020
Leaf colour: Bright green
Liquor colour: Light yellow
Tea Aroma: Floral
Tea taste: Mellow and fresh with delicate floral notes and vegetal sub-notes
Place 5 g of this tea in a teapot or gaiwan and add about 100 ml water at around 90°C.
Rinse after 5 sec.
Steep for 10 seconds for the second time and increase the consecutive steeping time by 5 seconds each time. You can steep this tea up to five or six times.
Shelf life: Up to 2-3 years.