Tie Guan Yin, or "Iron Goddess of Mercy", is a traditional Chinese oolong. It tightly rolled brown- green leaves have a soft woodsy aroma. As they brew and open, the aroma becomes greener with a light floral note. A light astringency in the body transforms into a sumptuously oily, coating finish with delicate, persistent notes of acidic fruit, but reminiscent of the deep charcoal roasting this tea undergoes. Subsequent infusions are smoother, sweeter and more focused on a slight of smoky, floral and fruity tones than the greenness of the non-smoked ones. According to legend, this tea was a gift from a compassionate goddess to help a poor farmer repair a dilapidated temple. It subsequently became a favorite of the Emperor and one of China's most famous teas.
The processing of Tieguanyin tea (TGY) is complex and requires expertise. Even if the tea leaf is of high raw quality and is plucked at the ideal time, if it is not processed correctly, its true character will not be shown. This is why the method of processing Tieguanyin tea was kept a secret.
plucking tea leaves (Chinese: 採青; pinyin: cǎi qīng)
sun withering (Chinese: 晒青; pinyin: shài qīng)
cooling (Chinese: 晾青; pinyin: liàng qīng)
tossing (Chinese: 搖青; pinyin: yáo qīng)
withering, this includes some oxidation. (Chinese: 萎凋; pinyin: wĕi diào)
fixation (Chinese: 殺青; pinyin: shā qīng)
rolling (Chinese: 揉捻; pinyin: róu niǎn)
drying (Chinese: 烘乾; pinyin: hóng gān)
After drying some teas go through the added processes of roasting and scenting. By roasting level:
This is a thoroughly baked Tie guan yin is the original style. It has a more complex taste profile and warm aroma, but the traditional baking technique has not been passed on well, so quality ones of this style are less seen in the market than "moderately baked" and "lightly baked" versions.
By harvest time:
Spring Tieguanyin is harvested around Li Xia (Start of Summer) and has the best overall quality.
Autumn Tieguanyin is harvested in the autumn and has strong aroma but less complex taste.
Summer Tieguanyin is harvested in summer and is considered lower-quality. Summer Tieguanyin can be further divided into two types: one harvested in June to July, one harvested in August.
Winter Tieguanyin is harvested in winter. Production of Winter Tieguanyin is very low.
Brewing tool: cups, bottles, tea wears, tea bags
Water temperature: 207° F
Amount of tea: 1-11/2 teaspoon
Amount of water: 6-10 oz.
Put the hot water into the cup with the tea, stirring the tea will make the tea flavor come out faster, stir about 20 - 30 seconds for the first cup, strain it out. Later if you want more tea, put more water back in the cup, steep for another 30 - 50 seconds, then strain it. This amount of tea leaves will make 3 - 4 cups of tea.
Try to keep infusion time to 10 - 20 seconds. Don’t worry if the tea isn’t very stronger – it’s not supposed to be, at least at the beginning. After 2 - 3 brews, the leaves will wake up and start yielding a dark stronger- brown beverage. That’s when you should keep steeping time just under 20 seconds, or the tea might develop bitter notes. After another 3-4 brews, as the potency of the tea decreases, feel free to gradually increase the length of infusion to maintain the desired level of strength
Health benefits of oolong tea include the reduction of chronic health conditions such as heart disease, inflammatory disorders, and high cholesterol levels,high blood pressure,high blood sugar, while providing vital antioxidants, promoting superior bone structure, robust skin and good dental health. Oolong tea is fragrant with a fruity flavor and a pleasant aroma. Despite its caffeine content, it can still be extremely relaxing to drink.It is very good for detoxing, get rid of the toxins and fat out of the body.
The health benefits of oolong tea are basically doubled because of the combined qualities of black tea andgreen tea. According to the Tea Association of the United States, oolong tea falls somewhere between green and black teas, as its leaves are only partially oxidized. There are numerous kinds of tea in this world; but oolong tea might be one of the most beneficial.
The origins of oolong tea date back almost 400 years, when it found wide usage in China. It is a semi-green fermented tea, but the fermentation process is halted as soon as the tea leaves start to change their color.
Tea is a natural gift that is rich in antioxidants. It also contains vital vitamins and minerals such as calcium,manganese, copper, carotin, selenium, and potassium, as well as Vitamin A, B, C, E and K. Additionally, it contains folic acid, niacin amide and other detoxifying alkaloids. It is developed in semi-fermented processing, providing the oolong tea with numerous polyphenolic compounds, adding even more valuable health benefits to oolong tea. Oolong tea also contains caffeine and theophylline and theobromine which are similar to caffeine which on consumption may stimulate nervous system.
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