Tie Guan Yin

Tie Guan Yin is one of the most recognised names in Chinese tea. Originating in Anxi, Fujian, it has been cultivated and celebrated for over 200 years. Local records tell of a farmer who tended a neglected temple to Guanyin, the Goddess of Mercy. As thanks, he discovered a unique tea bush in the valley, which he nurtured and shared with neighbours. The plant’s rich fragrance and stamina soon spread through Fujian, and its name — Tie Guan Yin, “Iron Goddess of Mercy” — tied devotion, discovery, and tea together. From the Qing dynasty onward, Tie Guan Yin gained reputation as a tribute tea, valued at court and traded widely. Today it remains a benchmark of Anxi oolong, respected across China for its perfume, precision, and endurance in the cup.

Origin

Anxi sits inland from Fujian’s coast, a patchwork of terraced slopes where mist lingers. Gardens here rise to 900 m, with quick, cool nights that slow growth and concentrate aroma. Rocky soils drain fast, forcing roots deeper and keeping tannins fine. The growing environment — soil, altitude, climate and how it shapes taste — gives Tie Guan Yin its signature: high florals anchored by a clean mineral finish. This lot comes from a 20 ha network of smallholder gardens. Fresh leaf reaches the workshop within minutes, avoiding bruising and keeping perfume intact. May harvests, when weather is stable, produce the most balanced Qing Xiang style: floral lift, steady sweetness, and tidy structure.

Qing Xiang style

Qing Xiang means “clear fragrance.” It is Anxi’s greener, lightly baked expression, developed in the late 20th century as tastes shifted toward freshness. Earlier Tie Guan Yin styles were heavier roasted. Today, Qing Xiang dominates in southern China and beyond because it shows orchid fragrance, jade-green liquor, and a cooling mineral close. Oxidation is restrained, the bake is low, and the focus is on clarity and stamina across many infusions. That balance makes Qing Xiang a popular gift tea and a staple at gatherings, respected for being both refined and approachable.

Craft & character

The craft follows long-set rhythms. Bud-and-leaf sets are hand-picked in cool mornings. After sun-withering eases grassy edges, the leaf is shaken in stages to bruise the rims, starting oxidation without driving color. Heat fixes the process. Repeated bag-rolling compresses the leaf into tight, glossy spheres that open gradually in the cup. A gentle, low-temperature bake locks aroma without hiding sweetness. The result is a tea that can be brewed many times without collapsing. In the cup, fragrance rises high — orchid, sugarcane, fresh pear. Liquor is pale jade-gold, texture silky and fine-grained. The finish is clean, cool, and mineral, leaving the palate refreshed. These qualities — aroma, clarity, stamina — are exactly why Tie Guan Yin holds such prestige in China.

FAQ

Why is Tie Guan Yin famous in China?
It has been grown in Anxi for over 200 years, valued as a tribute tea in the Qing dynasty. Its floral fragrance, clarity, and endurance made it a benchmark oolong and a symbol of Fujian’s craft.

What does “Qing Xiang” mean here?
It means “clear fragrance.” This modern style is lightly baked to highlight orchid aroma, silky texture, and a clean mineral finish.

Is Tie Guan Yin a plant variety or just a name?
It is both. Tie Guan Yin is a tea plant variety native to Anxi and the oolong style developed around it. The two are inseparable in defining its character.