Tieguanyin Traditional, bouquet oolong
Minnan oolong: Tieguanyin Traditional
Tieguanyin Traditional, of the Minnan line
Young Master Wang pointing at Nanyan, the legendary seat of the
As we climb the hill to one patch of their ancestral farm at the peak, Young Master Wang points at Nanyan, the legendary seat of the first Tieguanyin tea bush.
Shrine of Tieguanyin mother tree at Nanyan, Xiping, Anxi. Five shabby old bushes have been fenced with this new cement structure. The biggest Chinese characters read: Mother trees of Tieguanyin. The topmost slab with two characters read: Tea Saint
A standard pluck configuration for Tieguanyin
A standard pluck — the two larger leaves will be retained in the product, whereas the leaf shoot and youngest leaf will be got rid of in the later stage of processing. Notice the size of the leaves.
Tea picking girl
The vast majority of the people in the villages around here are involved in Tieguanyin. When work needs to be done, they make phone calls and helping hands appear the next early morning. We had breakfast together and rode the bikes to the mountain top to start picking.
Wang's peak farm
Unlike most other Tieguanyin farms, Wang's peak farm, where Tea Hong's Tieguanyin Traditional is produced, is not pruned. You can compare the free growing style of the bushes and the tidy rows in the far away background. The leaves are harvested only once a year. The Wangs believe that this way the good substances in the leaves will be most balanced and abundant.

Tieguanyin Traditional, bouquet oolong

(1 customer review)

$ 26.90

Original Tieguanyin Cultivar

To old time aficionados, tieguanyin is not just about floral aroma. They seek yun-wei, which can be roughly translated as “lingering taste of various tones and accents”. For the right yun-wei, we went to the origin of tieguanyin for a fourth generation farm high in altitude. Tea Hong’s Tieguanyin Traditional is produced from a particular patch where only matured shrubs of the thorough-breed cultivar grow and are harvested only once year. This is to ensure maximum amount of taste and salutary substances are stored in the young leaves for subsequent mastery processing for the wonderful lingering taste of various tones and accents. Like a fine old style tieguanyin should be.

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Net weight: 100 g (3.5 oz) in Kraft-alu pack

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西坪正欉 古法清香鐵觀音

Taste profile

Nose: Crisp, fresh bouquet with buttery undertone. Refreshing overtone that reminds one of the after-rain air in high mountain forrest. Light accents of oatmeal cookies and the root of Mongolian milkvetch. Palate: Smooth, yet brisk body of silky tactility. Floral with undertone of Job’s tears and hints of herbs. Bright, earthy accents. Finish: Long, lively and malty aftertaste with light, creamy sweetness.

Infusion tip

A fine tieguanyin such as Tea Hong’s Tieguanyin Traditional is not meant only for gongfu style infusion, although many prefer it that way. Brewing it in the large teapot in conventional approaches also give you remarkable results. Always blanch it very quickly before infusion for maximum enjoyment.

Recommended temperature 95°C or above.

Please note that the dry leaves are quite tightly rolled and therefore heavier than the average loose leaves. Familiarise yourself with the tea basing on weight to water volume ratio.

How to tell a genuine Tieguanyin Traditional

 

For more details, please read How to Read a Tieguanyin Tea Leaf at Tea Log, our blog. While you are there, see also some nice pictures in Traditional Tieguanyin Tea Farm.

Additional information

Weight 160 g
Dimensions 18 × 9 × 5 cm
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Reviews(1)

  1. Wow, what a lovely and thoroughly enjoyable Tieguanyin. It’s very high quality with a humble price tag – if you want a daily drinker that feels more like a luxurious treat, this may be the perfect option for you. One could easily pay twice as much from a different vendor and receive something half the quality as this.

    This tea is very balanced, it has an excellent mouthfeel and smooth floral qualities that do not feel overly “green” or “raw” at their core, like so many other Tieguanyin do. The aftertaste sits very nicely in the back of the throat and lingers for a while, as all good Tieguanyin should.

    Oddly enough, I enjoy looking at the leaves after they are brewed. You can tell this is the authentic cultivar, plucked and processed with respect for a craft that brought this oolong into the center stage of a global spotlight.

    Tea Hong’s traditional-style Tieguanyin captures the essence of what makes this oolong one of the most sought-after teas in the world, and at a price point that is simply unbeatable.

    • There is an old Hong Kong saying, “Ng4 paa3 fo3 bei2 fo3, zi2 paa3 ng4 sik1 fo3 — 唔怕貨比貨，只怕唔識貨” — meaning, “(we) fear not of (you) comparing our products with those of others, (we) fear only of ignorance of quality.” The city of Hong Kong began as a trading port in the 19th century. It very soon became a key hub for goods from China, Southeast Asia and around the world. After the taking over of China by the Communists in 1949, the British colony’s trading role became even more important. Competition amongst sellers was keen. This saying was widely used amongst purveyors of top quality products to alert buyers to watch out carefully for inferior quality hidden under a similar appearance or name, or even false claims. Although it had long since became a cliché and forgotten in recent decades, I find the market condition no less confusing, at least in the area of tea.

      I am happy that besides knowing your Phoenix oolongs, you also understand a genuine tieguanyin. I hope more people do.

      Nowadays, partly due to the indulgence in the overuse of fertilisers, many productions of even authentic tea bushes lack the intricacies of a traditional tieguanyin. Not to mention lowly crossed clones and sloppiness in processing. Respectable farmers and producers are, therefore, precious finds.

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