Tieguanyin, also known as Iron Goddess of Mercy (direct translation), is a classic way to prepare oolong tea born from China. Some call it China's first oolong, as they learned the traditions from Taiwan and altered them in subtle ways to make them their own. It's inarguable that Tieguanyin is absolutely China's Oolong. It's complex, going through sun-withering, a cooling process, tossing in a hot wok for a short time, open-air withering and oxidizing, hand-rolling, oven-roasting, and drying. This ancient tradition, dating back centuries, has been retained through the years with tiny modifications over time and across numerous regions. But across all of them, it's known for its consistently vegetal flavors with roasty undertones and elements of fruity berry-like notes. Ours comes from an Anxi estate which roasts them in classic Anxi style.
The 2019 batch from this particular Anxi estate is beautifully full without being overwhelming at all. It's smooth as silk, has no astringency at all, and carries with it the rich flavors you would expect. The primary body is reminiscent of a strong green tea, heavy vegetation in the flavor, but it's all layered with a roasty overtone with light smoky notes carried from its time in the oven. The moderate baking process done at the end gives it a soft brown color, a smooth roasty flavor, and brings out the earthy straw notes and nutty tones within without dampening the floral notes that make tieguanyin so tasty.
Verdurous Iron — Jade Tieguanyin Oolong
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use 80°C/175°F water
- Steep for 3:30, strain leaves, and enjoy!
