Chinese tea Tie Guan Yin is a medium fermented oolong tea. This is a beautiful drink that has a rich taste, magical aroma and a memorable aftertaste. A special feature of this type of tea is the ability to brew it up to ten times, provided that the preparation mode is followed and special utensils are used.
origin of name
The legend telling about the appearance of this magical plant says that once upon a time in Anxi there lived a pious elderly peasant who daily performed the ritual of offering a cup of tea to the goddess Guan Yin and kept order in her abandoned temple. One day, Guan Yin came to him in a dream and pointed to the place behind the temple where the treasure was located.
How to brew this drink? Below you will find detailed instructions on how to properly prepare the infusion.
Description of Tie Guan Yin Oolong
The processed tea leaves take the form of small, hard, irregular lumps. The color varies from dark green to soft emerald with sandy shades. Tie Guan Yin tea leaves look shiny, heavy, have a curved shape, reddish veins and barely noticeable white fluff. When brewed, the leaves fully open and give the drink the aroma of recently blossomed lilac, notes of melon, apricot, honey and orchid. It will change from cup to cup, but will remain thin, light, unobtrusive and multifaceted. The taste of tea is rich and consists of five elements. It simultaneously contains bitterness, sweetness, spice, pungency and a little salt. This combination is what makes Tie Guan Yin oolong unique. The aftertaste of the drink is fresh, bright, and contains notes of honey. It depends on the time of harvesting the Tie Guan Yin tea leaves. How to brew it correctly will be described below.
Prepared oolong should be stored at low temperatures. Vacuum packaging must be used for sale. This will preserve the taste and aroma of the collection, as well as its beneficial properties, inherent only to Tie Guan Yin.
Rules for collecting tea leaves
Around the capital of the southern Chinese province of Fujian, Anxi, there are mountain plantations of Tie Guan Yin tea, the properties of which are truly healing. The leaf of this plant is distinguished by its fleshiness among its fellows, which makes it possible to prepare high-quality semi-fermented oolong. The leaves are collected when they are already in full bloom.
Tie Guan Yin tea is divided into four categories depending on the time of its harvest:
- spring (April-May);
- summer (June-July);
- collected during the “big heat” season (August);
- autumn (September-October).
Sheets collected in spring and autumn are considered to be of higher quality. The spring drink has a more delicate and soft taste, while the autumn drink is rich and tart.
The quality of the drink is influenced by the height of the tea bush. The larger it is, the better the tea will be. Soil characteristics and microclimate also matter.
For Tie Guan Yin, mature and large leaves are collected. It is especially important not to damage the leaf during collection.
How Tie Guan Yin is produced
The leaf of this variety is dense and fleshy, which contributes to the unique taste of oolong. It is aged for five years in large clay jars. Once a year, the leaf is subject to heat treatment on coals. The duration of the process is thirty hours. This is exclusively handmade work, which is supervised by a highly qualified craftsman. The result is an amazing medium-fermentation oolong with tea leaves that have an attractive shine.
The uniqueness of this tea is given by a special technology, with which the leaf is processed to the “red edge, green leaf” state. This means that fermentation is partial, mainly along the edges, which allows for the preservation of a large amount of vitamins and creates conditions for the appearance of essential oils and compounds that subsequently give the drink a unique taste and original aroma.
- caffeine;
- vitamins of groups B, C, D, K, P;
- polyphenol compounds;
- calcium;
- potassium;
- phosphorus;
- fluorine;
- magnesium;
- iron;
- zinc;
- selenium;
- manganese, etc.
Healing properties of oolong
Thanks to the huge amount of beneficial substances, Tie Guan Yin helps remove toxins from the body, helps to lose extra pounds, reduces the risk of cancer, and improves the functioning of the cardiovascular system. It also normalizes the functions of the digestive system and has a calming effect on the gastric mucosa.
This tea drink helps speed up the recovery process for colds and simply keep you warm during the cold season. With regular use of the infusion, blood pressure is normalized, the skin is rejuvenated and renewed, and the complexion improves.
Tie Guan Yin. How to brew?
In the homeland of this drink, the process of preparing the infusion is treated with special trepidation. And this is justified. After all, in order to fully experience the taste and aroma of oolong and preserve all the beneficial substances, you need to know how to brew Tie Guan Yin correctly.
A prerequisite is the use of high-quality water and the presence of a set of special utensils, the main components of which are:
- chahe - a container that allows you to inhale the aroma of dry tea leaves and admire its appearance;
- teapot (gaiwan) - serves directly for brewing a drink, its volume is 150-200 milliliters;
- teapot of “justice” - a vessel for pouring tea into cups;
- cups;
- tea desk.
Below is described in what order and how to brew Tie Guan Yin tea:
- Bring water to a boil. To heat the dishes used in the ceremony, you need to rinse them with boiling water.
- Warm the gaiwan. To do this, you need to pour hot water into it approximately halfway, and after 15-20 seconds, pour it into the “justice” teapot, from there pour it into cups, and pour from them on top of the teapot to warm it up from the outside.
- Pour Tie Guan Yin into the chahe, enjoy its aroma and appearance, then pour 7-8 grams of oolong into a warmed teapot. In a warm vessel, the leaf will slowly open and release its aroma. In order to appreciate this magical smell, you need to shake the gaiwan a little and open the lid, inhaling this rich aroma.
- It’s time to pour hot water at a temperature of 90-95° C into the dry tea leaf. After 30 seconds, you need to pour this first infusion into the “justice” teapot, then pour it into cups and pour it back onto the gaiwan. There is no need to drink the first brew, because it is intended to awaken the tea leaf and free it from tea dust and other contaminants.
- Pour hot water into the teapot again and leave for 45-50 seconds. Pour the resulting drink into a “justice” teapot, pour into cups from there and enjoy the initial, pronounced taste of Tie Guan Yin.
How to brew the drink next time? Proceed in the same way, only gradually increase the infusion time.
This oolong can be brewed up to ten times. Moreover, each subsequent cup of the drink will differ from the previous one in both taste and aroma.
Tie Guan Yin gives peace, harmony and relaxation. You can enjoy this magical drink both alone and in the company of friends. The Chinese believe that Tie Guan Yin is more suitable than all other varieties for receiving guests, because a cup of this drink awakens openness and kindness in a person.
Exotic organic teas are becoming increasingly popular. Although for us, Europeans, they are exotic, and residents of Asian countries have long, even since ancient times, considered them the basis of their diet. Regular consumption of natural tea, especially fermented tea, is one of the reasons for the famous oriental longevity. And although there is some exaggeration here, it cannot be denied that Chinese tea really has a beneficial effect on metabolism, and therefore on all human organ systems without exception.
Eastern traditions, to which tea drinking fully belongs, rarely do without accompanying rituals. Following a sequence of special actions, many of which were subsequently simplified and adapted for Western followers, allows you to feel the importance and ritual significance of what is happening. Today you can see and take part in a tea ceremony, which is offered by almost all fashionable cafes and restaurants. But, in essence, there is nothing so complex in it that you cannot study and repeat it yourself if you want. It is enough to purchase quality tea, the necessary attributes and master the correct movements.
What is Tie Guan Yin
By quality we mean one of the natural teas prepared mainly in China and exported throughout the world. Manufacturers distinguish between green, turquoise, red fermented and semi-fermented teas. Among them, the so-called oolongs occupy an intermediate position between dark reds and light greens and are only partially fermented.
Tie Guan Yin also belongs to the oolong category and combines the properties of rich green and aromatic red tea. This is the most common of weakly fermented teas, so it is advisable to start getting acquainted with the brewing ceremony with it.
Properly brewed Tie Guan Yin has an intense flavor with distinct notes of fruit and spice. This depends on the essential oils remaining in the tea leaves through a process of incomplete fermentation. It is believed that Tie Guan Yin gradually reveals five facets of its taste: sweetness, bitterness, sourness and spiciness. And the fifth facet is accessible to the feelings of only enlightened masters. However, not a single legend says that any of us cannot become such a master.
How and in what to brew Tie Guan Yin
Before you start brewing and tasting tea, prepare the components of the drink and utensils:
- The gaiwan (bowl with a lid) can be replaced with any other closing ceramic teapot or mug, but then the atmosphere of mystery inherent in the tea ceremony will disappear.
- Pure water is drinkable without gas or noticeable aftertaste. It should be heated to 95°C, but not boiled. Tie Guan Yin is brewed at a temperature of 90 to 98°C because boiled water loses its structure and vital energy.
- The Cup of Justice is a small vessel included in tea ceremony sets. As a last resort, you can also do without it or replace it with a bowl approximately corresponding in size to the gaiwan.
- Tea – from 7 to 10 grams will be enough for a teapot with a volume of up to 120 ml. Everyone determines the specific amount of tea leaves for themselves, having tried different concentrations.
- Cups are small, deep bowls that resemble portion molds for muffins or jam. Typically, the ceremony is attended by two to five people, and identical cups must be prepared for each of them.
When all the preparations are completed and the guests have gathered at the table, you can begin the process of brewing tea:
- Pour a measured amount of rolled tea leaves into the teapot and inhale the aroma. Pass the gaiwan around the circle to everyone present.
- When she returns to you, warmed by the warmth of her hands and breath, first fill the tea with water heated to the desired temperature.
- After about 30-40 seconds, but no more than a minute, pour out the water completely. It was technical, or zero brewing, which was not yet tea suitable for drinking. She “awakened” the tea leaves and cleansed them of possible random impurities and contaminants.
- Open the lid of the gaiwan and smell the aroma of tea. If possible, remember its nuances in order to compare with subsequent ones that will open at other stages of brewing.
- Pour hot water over the leaves again and wait 1.5-2 minutes. Take the cup of justice and pour the tea infusion into it to the last drop.
- From the cup of justice, divide the tea equally among the cups of those present.
- The next portion of tea will have a slightly different aroma and taste. This will happen every time, up to 10 consecutive brews.
- The tea ceremony ends when the tea leaves have fully unfurled and released all their aroma. If the tea has ceased to be tasty, this is a sign to stop drinking tea.
There are no and cannot be strict rules in brewing, as well as in drinking Chinese tea, in particular Tie Guan Yin and other types of oolong. The purpose of the tea ceremony is to enjoy the taste and smell of tea in a calm atmosphere and pleasant company. It helps to relax, rest, recuperate and strengthen the spirit and body. Therefore, it is better to drink Tie Guan Yin slowly, in small sips, savoring all the notes of aroma and flavor shades.
Expensive oolong is a real treat for the taste and olfactory buds. Combining it with food means losing the lion's share of the pleasure that accompanies tea drinking. Therefore, Tie Guan Yin is usually drunk between meals or at least as an aperitif. The aftertaste after tasting it lasts a long time and even freshens your breath.
It is not recommended to brew Tie Guan Yin late in the evening and generally before bedtime, because caffeine is activated in unfermented leaves, which stimulates the nervous system. However, if your goal is precisely to get a boost of energy and good mood, then you can drink Tie Guan Yin at any time of the day. The main thing is that this process brings you true pleasure.
Tie Guan Yin is perhaps the most popular variety of oolong both in China and abroad. The stunning aroma of flowers - orchids and lilacs, a sweet honey taste and an incredible state of lightness and positivity - this is why this oolong has become a favorite for a huge number of people around the world. This is truly a unique tea, almost perfect :). Want to know more about it? Read on and you will understand this tea like no other!
What is Tie Guan Yin
For starters, this is a tea that belongs to the oolong type. Oolong is a special production technology that involves partial fermentation of the leaf (we will explain this clearly later!). Let's multiply this by a special variety of tea bush, which is also called te guan yin, and we get one of the most delicious and aromatic teas ever created by nature and man, the pearl of oolong.
Appearance:
Dark green leaves with shades from turquoise to light green, twisted into dense lumps. It happens with or without brown veins on the leaf. Traditionally, TGI is sold without cuttings - they are torn off at the very end, when the tea is ready. Although you can also find this petioled Tie Guan Yin on sale. In our opinion, such tea is good only in the first month after picking, and then these cuttings greatly simplify the taste. All the power is in the leaves, not in the branches.
Aroma:
Rich aroma of lilac, orchids, honey. You won’t immediately believe that the tea is absolutely not flavored.
Infusion:
Very transparent and light, yellow in color.
Taste:
Sweet, honeyed, fruity, thick and a bit “oily”. It does not open from the first brew - the leaf needs to be saturated with water. If the tea is left too long, sourness appears.
Storage:
Only vacuum and cold. This tea, when exposed to light and oxygen, quickly loses freshness, and if stored properly, it can easily “live” for up to a year.
Effect:
A feeling of powerful relaxation, good mood and positivity. An excellent evening tea for company, when all the work is finished and it’s time to relax.
About the history of tea and its name
The birthplace of Tie Guan Yin oolong is Anxi County, Fujian Province.
The climate here is ideal for tea - without severe frosts in winter and extreme heat in summer, it is humid and foggy. In China, Anxi is called the “city of endless spring.” Tea has been grown and produced here since the Tang Dynasty, which is the 7th-8th centuries, and since then tea has been practically the basis of the region’s economy. Well, Tie Guan Yin itself was first noticed in written sources in the 17th century, when they decided to present it to the emperor.
Tie Guan Yin, Tiguanyin, Iron Goddess of Mercy, Iron Bodhisattva, TGshka, TGI - all this is about the same tea, named after the Chinese saint.
A minute of folklore - press it!
The goddess Guan Yin herself is incredibly popular in China. She is considered the patroness of women, fishermen and all those who find themselves in difficult situations. That is, such a beloved folk saint.
The name Guanyin means “Hearing the Sounds of the World.” Buddhists believe that she hears all people's requests and helps everyone who prays. There are a huge number of stories about miracles and healings of Guanyin. In every temple you can see many votive objects in memory of her mercy and help.
There are two very interesting legends about the origin of the deity - about Miao Shan and about Avalokiteshvara, which we will tell about someday.
Where Tie Guan Yin is made: main villages
Traditionally, Tie Guan Yin is produced in the villages of Xiping, Xianhua, Gande, Lutian and Jinggu. Most interesting Xiping, Gande and Xianhua.
Sipin is the place where he once first appeared for the first time, his homeland. Traditional production technology is still used here, which creates tea that is not at all similar to what we today consider “classic Tie Guan Yin”. Yes, once upon a time this oolong was made completely differently: stronger fermentation and slow baking over low heat. As a result, the leaf acquired a brown color, the infusion became amber, and the taste became caramel-honey, with light baked notes.
In China it is said to have a distinct yin yun or "Tie Guanyin charm" (similar to the "cliff melody" in Wushan that distinguishes real cliff tea from its plantation counterparts). This is a combination of fragrant orchids and lilacs and honey taste. Scientists have found an explanation for this: the leaves of this bush have the highest content of aromatic substances, which accumulate at low air temperatures.
Tie Guan Yin produced here ranks first in the tea market due to its special, pure taste. Here is a slightly different production technology with an emphasis on fresh aroma: very low fermentation using low-temperature air conditioning. The tea infusion is thick, oily, aromatic and gives a slight sourness. Sometimes such tea has a postscript in the name “qing xiang” - “pure aroma”.
Tie Guan Yin from Xianhua
And here they produce the highest mountain tea, Gao Shan Te Guan Yin. It has its own special taste and long sweet aftertaste.
The best TGshka is obtained from gardens laid out on the slopes of mountains at an altitude of 1000 meters above sea level. The highest altitude Tie Guan Yin is grown at an altitude of 1800 meters and is labeled “gao shan”. Naturally, this is the most aromatic, most delicious tea, but also the most expensive. The price can easily reach up to 40,000 rubles per kilogram, converted from yuan to rubles. And this is the market price in China. Needless to say, such tea is rare in Moscow.
In the mountains there is thin air and large temperature differences between day and night, so all processes in the leaf do not occur exactly the same as on the plateaus. Here the growing season is later (the ripening of new buds), and the leaves themselves grow much more slowly, so they have the opportunity to accumulate a lot of tasty and healthy things.
An important role is also played by the soil with an admixture of rocks that create excellent drainage, rich in red soil, minerals that are absorbed by the roots and create a long, sweet aftertaste, by which any good tea is generally recognized.
Another point is the angle of inclination of the mountain slope where the garden is laid out. In the highlands it reaches 60-70 degrees, which allows you to control the amount of sun during the day.
Highland Tie Guan Yin is valued for its special, amazing soft, deep taste, a combination of freshness and subtle milky shades, an aftertaste with a chill and manifested sweetness.
When is Tie Guan Yin collected and what is the best collection?
In general, it is collected five times a year, but the best harvests are in spring and autumn. In both cases, the collection occurs after a long break: in the spring - after hibernation of the bush, in the fall - after the rainy season. Therefore, the tea leaf has time to accumulate many substances responsible for taste and aroma. In our experience, the spring harvest is an emphasis on taste, and the autumn harvest is on aroma.
Here is a sample collection schedule (dates may vary slightly depending on weather):
- Spring collection: from April 20 to May 10
- First summer gathering: from June 10 to July 5
- Second summer camp: from July 25 to August 20
- Autumn collection: from September 15 to October 15
- Winter collection: from October 25 to November 15
There is a huge tea market here in spring and autumn. People come here from all over the country for fresh tea. A visit to such a market is a test that not every person can pass without remaining sane and not ending up with a couple of bags of some strange tea.
You can see the scale of the disaster in the video:
Therefore, the most experienced buyers prefer not to push from one bag of tea to another, fighting off sellers who REALLY need to sell this tea, but go directly to the manufacturer’s farm. But of course, you need to have a professional interest in finding good tea.
About grade and Tie Guan Yin Wang
Tie Guan Yin Wan is a top category tea. But “wan” is not in the sense of “namba wang”, but “royal” (wang), that is, as always: all the best goes to the emperor. That is, once again: this is the highest-grade Tie Guan Yin, very little of it is produced in the total market volume, much less than what is sold under this name in China and abroad.
In Moscow, for example, teas are often listed under numbers - No. 100, No. 500, and so on, which means the approximate price of Tie Guan Yin in dollars per kilogram. This is not very clear to the buyer, but it is a very convenient system for tea professionals to get an idea of the quality. Some sellers make the classification clear by assigning tea categories “highest”, “first grade”, “premium”, “A” - and often several such definitions are found in one store. In our opinion, it is even more unclear what is better - the highest grade or premium.
The grade is assigned to tea based on the quality of the leaf and the harvest season. The same manufacturer, having harvested the tea, after production can get the highest grade tea, just good and inexpensive everyday tea.
What is Zhong Cha?Not every tea collected in Anxi and produced using oolong technology will be Tie Guan Yin, even if it has that name. Here, on the plains, tens and hundreds of tons of tea are collected, most of which is simply some kind of blended oolong, vaguely similar to TGshka - cheap, with a weak taste and aroma and often passed off as authentic tea. But if you have at least once tried real TGI, you will be able to distinguish a fake.
To be fair, other varietal teas are also produced here, for example, Mao Xie “Shaggy Crab”, Huang Jing Gui “Golden Cinnamon”, Ben Shan Oolong. Each of them comes from a tea bush of the same variety. These are the “younger brothers” of Tie Guan Yin.
The production of Tie Guan Yin is what affects the taste
Place of growth is only one of the “markers” of quality. It is no less, and perhaps more important, how the bush was fertilized, how old it is (very young bushes produce weak, simple tea), in what season and in what weather it was collected, and how well the collected leaf was processed, turning it into a finished oolong. That is, nature plays a big role, but a lot also depends on humans.
During the production process, you can get tea that tastes very different by changing the degree of fermentation and drying.
So, the entire TGshka can be divided into types:
Qing Xiang "Pure Fragrance" Very mild fermentation using low temperature air conditioning. The leaf remains green. The taste is subtle, fresh, thick, with notes of honey. A relatively new technology, but tea has become so popular in China that a very, very large proportion of all tea produced is qing xiang. Orthodox tea drinkers in China say that tea today is not the same, and that this is not the real Tie Guan Yin, they call it “reformist” with a touch of slight superiority. Nong Xiang "Dense Aroma". Stronger fermentation in special ovens with heating and subsequent baking on coals. As a result, the leaf acquires a brown edge. Thick, sweet aroma, dense taste with honey and floral notes. This is the technology by which tea was once produced, that is, the same orthodox technology. Nowadays such tea is produced only a little in the total share. Hua Xiang "Flower Fragrance". Something intermediate between qing xiang and nun xiang. Retains the freshness of the first type, but the slight bakedness and aroma of the second type. The master is required to have special skills in determining the required degree of fermentation and preventing the tea from turning into classic nun xiang. Chen Xiang "The Scent of Old Age" The tea has very unique and difficult to describe notes in taste and aroma - a little baked, a little caramel, a little dusty, dry herbs - the aroma of an old attic in the summer :) This oolong can be obtained in two ways:- Repeated slow baking over coals, and such tea will be called Hei Tie Guan Yin
- By aging (possibly with re-baking every 1-3 years to reduce the level of moisture that the sheet absorbs from the air). This tea will be called Lao Tie Guan Yin.
This is what traditional production technology looks like
What global conclusion can be drawn from all this?
There must always be some kind of conclusion :)
Firstly, Be sure to drink Tie Guan Yin - this is an excellent tea, a unique result of the interaction of nature and human labor.
Secondly, drink good tea. Try to buy Tie Guan Yin only in trusted places, as a huge number of fakes are produced - the downside of popularity. Accordingly, in Russia there is a high probability of buying something wrong under the guise of Tie Guan Yin, remaining in full confidence that this is what it is, this oolong is just so-so, don’t understand what. But in reality - “Robinovich sang Chaliapin” :)
Buy Tie Guanyin indicating the specific place of production, the harvest season, see how it is stored in the store - it should be only vacuum packaging and refrigerator, not a glass jar in the light.
On topic: once, at the dawn of his acquaintance with tea, the author of this article went into a tea store in Moscow and asked where they got Tie Guan Yin from. To which the seller replied: “Well, in general, green tea is produced in China.” There is no need to buy tea in such stores.
Third, get ready to spend money: real Tie Guan Yin is expensive not only in Russia, but also in its homeland. This is generally one of the most expensive teas. Very cheap and very good - that’s not about it, just like it’s not about any tea in general. By purchasing expensive tea from a trusted store, even with one serving of 8 grams you will receive spills of up to a liter or more of an aromatic drink and a lot of positive things from drinking tea - both from the taste and aroma, and from the magnificent tea state that it gives. How much does a pot of ordinary tea cost in a cafe?
Fourthly, learn - this is important, because poor brewing can often ruin even the most expensive and high-quality tea.
And, almost fifthly, choose Tie Guan Yin, and not only :)
In China, Tie Guan Yin tea is one of the most popular. It is customary for them to welcome guests at home and treat them in a restaurant, to celebrate a successful deal and wash away fatigue after a hard day. Its taste and aroma are memorable from the first time and cause a wave of emotions that change with each new cup.
The memorable aroma of turquoise oolong Tie Guan Yin
In Anxi County in the south of the Chinese province of Fujian, since the 7th century, monks have been growing the amazing Tie Guan Yin oolong. Its name in Russian sounds like “Iron Goddess of Compassion.” The Buddhist Bodhisattva Guan Yin is also called “Hearer of the Cries of the World”; she has been worshiped since ancient times in all Asian countries.
The legend about the origin of Tieguanyin tea says that once upon a time in Anxi County there lived a farmer named Wei Yin who grew tea trees. For 10 years, he offered a cup of his green tea to the Goddess Guan Yin in the morning and evening. One night the farmer had a dream where the Goddess pointed out to him a beautiful tea tree with an alluring aroma that grew on a distant cliff. The next day, Wei Yin went to the cliff and found the tree from his dream there. From the leaves of this tree, the farmer prepared a delicious tea, which was named after the Bodhisattva - Tie Guan Yin.
According to the Tiguanyin type, tea is classified as large-leaf, medium-fermented oolong, in the class of turquoise teas. It is prepared from leaves that are more mature than green teas, and the lower degree of fermentation (than black tea) preserves tannin and vitamins and gives the drink a bright aroma.
In China, Tieguanyin tea is one of the most popular and beloved, it is used to greet guests at home and in restaurants. Tie Guan Yin is called the infusion of five flavors, because it unfolds from cup to cup, each subsequent brewing bringing new shades of aroma and taste.
Good Tiguanyin tea is not cheap. The price is due to the difficult production process and storage conditions - after processing, the tea is immediately placed in the refrigerator. Only at negative temperatures does it retain its taste and beneficial properties, but not longer than 1 year. In retail, tea is packaged in vacuum bags, which allows the tea to be stored at room conditions - but immediately after opening, such a bag must be tightly closed and put in the refrigerator.
Varieties and varieties
The price of Tie Guan Yin tea also depends on the time of collection of tea leaves. They are collected 4 times a year, in spring - 50% of the leaves of the total volume, in autumn - 15%, so autumn collection is less frequent and more expensive.
The main varieties of Tiguanyin tea are distinguished according to their place of growth:
- Anxi – in this county, traditional bright and aromatic tea is produced in autumn and spring;
- Siping – mother bushes grow in the village and adhere to an ancient secret production technology that produces darker tea, with a dense and buttery taste;
- Chengxiang - in this village, tea leaves are lightly roasted over a fire and smoked over coals, after which the aged oolong is obtained.
In general, Anxi County is divided into 13 villages and 11 townships, each of which uses unique technologies that affect the final taste of the drink.
According to the variety, Tieguanyin tea is divided into:
- Van is a raw material of the highest category, translated as “lord”.
- Mao Cha - contains leaves along with cuttings, which preserve essential oils and increase the shelf life of raw materials. It is customary to tear off cuttings right in front of the buyer.
- Lao is a more fermented raw material, which is aged in bags for 2 to 5 years in special dark rooms. This causes the leaves to fade, and the color of the infusion becomes richer, and the taste and aroma changes.
- Nun Xiang – harvested in autumn, produces an oily infusion with a strong aroma and deep taste.
- Qing Xiang is a spring and summer harvest, with a fresh floral aroma and mild taste.
They also distinguish the Zhong Cha variety - low-grade raw materials made with errors in technology - overcooked or underdried, which is sometimes passed off as good tea.
Aroma and taste of infusion
High-quality Tiguanyin tea has rich green leaves with white fluff along the edges and red veins, tightly curled into tight curls. Immediately after opening the package for the first time, you will notice a strong smell - floral, with hints of lilac. The infusion turns out to be light green with a turquoise tint. The taste is sweet and refreshing, with a light floral aftertaste.
The higher the level of tea raw materials, the stronger the aroma prevails over the taste. Expensive varieties have a light and unobtrusive taste, but the smell reveals itself brighter and stronger.
How to cook
Let's figure out how to brew Tie Guan Yin. Soft water, spring, filtered or bottled, is suitable for it; dishes - porcelain or Yixing clay. How to brew tea correctly:
- heat the water to 85-90 degrees;
- warm up all the dishes;
- take 7-11 g. tea for a volume of 200 ml;
- Drain the first brew after 2-3 seconds (it is only needed before washing the raw materials);
- the second time, insist for 5-10 seconds, at each next step increase the time by 5 seconds.
How to brew Tie Guan Yin - in quick pours. If you overdo it, the infusion will become tart and bitter. In a few seconds, tea leaves manage to impart their taste and smell to the water.
During the brewing process, the water temperature and infusion time are changed, so there are no clear recommendations on how to brew Tiguanyin. For late brews, the water is heated to 95 degrees, the holding time is increased to 3-5 minutes.
Beneficial features
- The famous effect of Tie Guan Yin - it calms the mind, pacifies the consciousness and brings lightness to the body. Sets you up for positive communication and pleasant tea drinking, immersing you in harmony with the world.
- Due to the content of vitamins and minerals, tea has many beneficial properties - it normalizes blood pressure and strengthens blood vessels, reduces blood viscosity. Removes toxins and burns fat, therefore speeds up weight loss.
- Tea antioxidants rejuvenate the body and, together with vitamin E, increase skin elasticity. Tie Guan Yin helps the immune system and increases the body's defenses.
Does it “insert” Puer tea? The effect of Puer tea, Tie Guan Yin, Da Hong Pao
Recently, the topic of the impact of Chinese tea on consciousness has become a hot topic among young people. There are many different opinions on this matter, but the general trend promoted in society is this: a certain type of Chinese tea (Puer, Tie Guan Yin, Da Hong Pao) “inserts”, “rushing”, “pins”, “relaxes”,“causes intoxication”, in general, has a pronounced narcotic effect.
How true and true is this? Are these rumors or is there some truth to this? We decided to thoroughly understand this issue, this is what our article is about, let’s sort it out in order.
Let's take the song as a basis "Tea Drunkard" popular rappers Basta and Gufa...
It's not drugs, he's not high,
Well, yes, but tea is different
There are dangerous varieties
I made the top three for some reason
And I decided to draw some parallels...
3rd place: Puer
First of all, pu-erh has a pronounced tonic effect. This effect can be compared to a mild narcotic, but it is still tea, so in moderation it has a beneficial effect on the entire body.
Pu-erh has a direct effect on the body. If you describe the effect of pu-erh in one word, then you can say that it makes you: "turned on", "excited", "excited". Pu-erh is very good to use before sports training, before exams, and for drivers during a long journey. The effect of real high-quality Pu-erh tea cannot be confused with any other.
The main effects of good and high-quality pu-erh tea:
- Tones, invigorates, reduces drowsiness,
- Clarifies consciousness, makes the mind clear,
- Calms the spirit, helps to pull yourself together, concentrate,
- Improves digestion and metabolism in the body,
- Sobers up, makes the eye sharp and clear,
- Possessing many medicinal properties, it is one of the most medicinal teas in the world.
How to brew pu-erh:
When brewing pu-erh, the water used is of great importance; it is better if it is spring or soft, purified. Shu (black) pu-erh should be brewed with boiling water at 95-100 °C, you can even boil it a little. Young Shen (green) pu-erh should be brewed at a temperature of 80-90 °C. The first infusion needs to be drained, then the tea is infused for about 3 minutes.
The effect of pu-erh also depends on the infusion time. The longer the tea is infused, the stronger its tonic properties. You can brew pu-erh in a thermos and drink it for several hours. It will perfectly retain the temperature and all its properties.
Pu-erh taste:
Shu (black) pu-erh has a specific earthy flavor, may have hints of prunes, or combine fruit or nutty notes. Shen (green) pu-erh is more tart in taste and more reminiscent.
High-quality Pu-erh should have no bitterness (or it should disappear quickly), it should pass easily and softly through the throat, warming and soothing. The longer pu-erh is stored, the softer its taste becomes. Starting from 3 years of aging, Pu-erh becomes ready for consumption.
Aftertaste:
Depending on the variety, the aftertaste of pu-erh is sweetish, full, pleasant and quite long.
2nd place: Tie Guan Yin
Real high-quality Tie Guan Yin calms and pacifies, leading the soul and body to harmony. Tie Guan Yin is a turquoise tea and has an exceptionally bright and multifaceted floral aroma and taste.
Physical sensations are enhanced by organoleptics (a method for determining product quality indicators based on an analysis of the perceptions of the senses - vision, smell, hearing, touch, taste). Therefore, you can enter into a kind of euphoria from the harmonious perception of this tea. These are not just words - if brewed correctly, you can really feel it quite quickly.
Tie Guan Yin has a beneficial effect on a person’s overall well-being. This tea lifts your spirits, gives vitality and energy, and helps creative people find inspiration. Ideal for communicating with friends, it makes the conversation pleasant and sincere, tunes into a common wave and brings people closer together.
Ideally, you should brew it using the Gongfu Cha (Higher Mastery of Tea) method, which is exactly how oolongs should be brewed. Can be brewed in the usual way: at a temperature of 80-90 °C. The water should be spring or soft, purified. The first infusion needs to be drained, then the tea is infused for about 2 minutes, the number of brews is up to 5-7 times. Tie Guan Yin should not be infused for a long time, as it may lose its taste and properties.
Tie Guan Yin is ideal for communication. If you invite several close friends for a couple of pots of Tie Guan Yin tea, the conversation will flow easily, sincerely, openly and naturally. This tea is able to create a special atmosphere in which all tea party participants are immersed.
The apotheosis of tea drinking can be a certain euphoria that will be felt by all participants in the tea ceremony. For the best effect, tea drinking should be done in a room isolated from extraneous noise, with dim lights and light, pleasant music.
Taste of Tie Guan Yin tea:
Rich, slightly sweet, honeyed, with pronounced floral notes. The taste of Tie Guan Yin tea can vary from cup to cup, from tart and rich to light and subtle.
Aftertaste:
Fresh, bright, unusually long lasting with floral undertones.
1st place: Da Hong Pao
So, the first line of my hit paradeI boldly give to the big red robe
What I like is Da Hong Pao
The tea drinker is here!
In the production of Da Hong Pao tea, fermentation is longer than that of Tie Guan Yin tea, so its taste can be described as full, rich, honeyed. Its effect is similar to Tie Guan Yin tea, but lasts a little longer.
Da Hong Pao has a relaxing effect; it will warm you from the inside and allow you to feel the comfort of your surroundings. Tea perfectly improves your mood, promotes harmonious communication in the company of friends, and puts you on the same wavelength.
Da Hong Pao gives a very interesting state and allows you to feel exactly the “tea intoxication”, which is unlike anything else. The Big Red Robe makes the mind clear and sober, relieves emotional stress, and allows you to feel pleasant spreading sensations throughout the body.
