In many people's perception, Tie Guan Yin is an oolong tea full of fresh fragrance, but in the hearts of many old tea lovers, the traditional heavily fermented and charcoal-roasted Tie Guan Yin tea is the taste worth remembering.
This tea retains the ancient charcoal roasting technique of the 1990s, with a pure and thick brown rice aroma. The tea stalks is not removed, which makes the tea soup taste mellow and fragrant. In addition, this tea was picked and produced last autumn. We often say: spring water and autumn fragrance. In autumn, the tea tree has strong transpiration, the growth of the tea tree is hindered, so the leaves produce a large amount of aromatic substances with floral fragrance ，the fragrance of Tie Guan Yin in autumn is more fragrant than spring.
Dry Tea:Tightly knotted, greenish-brown with brown tea stalks.
Taste: Mellow and smooth.
Soup Color: Apricot yellow.
Aroma: Brown rice is fragrant, with a touch of orchid fragrance.
Picking Standard: 2-3 leaves
Picking Time: 2022 autumn
Raw material: Anxi red heart and crooked tail Tie Guan Yin tea tree
Grade: Top Grade
Type: Oolong Tea
It is recommended to use a Gaiwan/Purple Clay Teapot for brewing.
- After warming the cup, add 8g of tea and smell the fragrance.
- Add pure water above 95°C.
- Soak in the first course for 10s, pour it out. Soak for 5-10s in the 2nd-4th course, and 10-15s for each subsequent course.
The more times you brew, the longer the soaking time will be. If you feel bitterness, you can properly reduce the soaking time or reduce the amount of tea you add.
Is Tie Guan Yin with stalk a good tea?
The picking of Tie Guan Yin generally requires 1 bud with 2 leaves or 1 bud with 3 leaves. The entire initial production process requires processing with stalks. Before the mid-1990s, the refining method was generally to remove the thick stalk. Before that, it was rarely mentioned.
During the production process, the tea stalks keep water, make green leaves more fresh, and promote the transformation of aroma, so that the tea soup is more mellow and the tea fragrance is more intense. There is a shaking process in oolong tea, which is the leaves transport water through the tea stalk.
So, why do 99% of Tieguanyin on the market "do not have a stalk"?
- The era of commercialization: Excessively demanding exquisite and beautiful appearance. After all, tea stalks are thick and old, but they are no match for the secularism of "judging people by their appearance".
- Requirements for bulk sales: After purchasing raw tea from various farmers, the quality is uneven. Tie Guan Yinwith stalks is not conducive to blending, and clean tea is more uniform and stable;
- Convenient drinking: Tie Guan Yinwithout a stalk is more convenient to brew, and it will also affect the freshness of most fragrance-type Tie Guan Yin.
In general, high-quality Tie Guan Yin will be made with stalks. For the sake of aesthetics and modern craftsmanship, the tea stems will be removed after the production is completed.
What are the benefits of tea stems?
Tie Guan Yin with tea stems is not good for viewing, but most of the aroma substances of the tea exist in the tea stalks, and the pectin is rich in substances. Brewing with tea stalks, the tea soup is not only sweeter, but also more mellow. Aroma is also higher.
Why is it called "Red Heart and Crooked Tail" Tie Guan Yin?
There is a kind of tea tree that is naturally delicate, and is extremely demanding on the natural environment. The buds that grow are purple-red, and the leaf tips are slightly crooked. Therefore, it is called the red heart crooked tail tea tree, which is the symbol of pure Tie Guan Yin. Only Tie Guan Yin picked from this tea tree has the fragrance of orchids and the unique flavor of Anxi.