Tie Guan Yin, often translated as Iron Goddess of Mercy or Iron Buddha, is a variety of Chinese oolong tea. However, this version takes the classic Tie Kuan Yin leaves and processes them in a black tea style. This unique combination culminates in the velvet savory texture of black tea with the unique floral charm of traditional Tie Guan Yin tea. When brewed, this intriguing handcrafted tea has a reddish-brown liquor that hints towards dark chocolate and a whispery licorice finish. A Masters Teas favorite!
About the leaves:
Our Tie Kuan Yin Black is grown at 1000 meters above sea level in Xiang Hua, Anxi, Fujian province. This is a special tea as it is a cross between black and oolong. Its picking standard is that of one bud and 3 to 4 leaves. The 8-10 cm leaves were harvested in May of 2020 from 15-year-old plants. It was also roasted for 5-6 hours at a temperature of 70 degrees. Fired for no more than 10 minutes it is considered to be a medium-fire oolong.
This tea contains a high level of caffeine | Steep at 212° for 2-3 minutes.
Tie Guan Yin originated in the Fujian Province, China. The tea master, Zhang Nai Miao, the first generation of the Zhang family, brought the Tie Guan Yin tea strain to Taiwan to be grown in the Mucha area in the 1890s. Since then, the Tie Guan Yin strain has spread to other areas of Taiwan.
Zhang's Tie Guan Yin Tea is only made in spring and winter. Intense heat and humidity in summer and fall make tea flavors bitter and astringent. However, the condition is perfect for making Black Tea. Due to the high demand for Traditional Tie Guan Yin, Mr. Zhang began to develop the Tie Guan Yin Black Tea style based on his 50-years of Tie Guan Yin Tea experience.
Free Sample Offer
If you buy this tea from another vendor, we invite you to try a free sample. Simply email a receipt showing an earlier purchase of the "tie kuan yin black" tea to email@example.com and we'll mail you a free sample of this tea to compare. We're convinced that you'll be impressed with its quality and value.
Yang Ai Fang
How long have you been growing tea and what got your started?
I was born into a tea family. When I was a little girl, I copied my parents and grandparents and drank tea everyday. I love tea more and more as time goes by. As a result, I decided to work in tea after high school at 19.
Can you describe a typical day out in the field?
I get up at 8 and go out after finishing my breakfast and lots of tea. I need to climb the mountain to pick up tea leaves. Then I need to deliver the leaves to our primary factory the same day. Normally I will finish my work at 4 in the afternoon.
What is your favorite part of growing tea?
I have been a tea lover even since I was a little girl. I got used to drinking tea everyday. When I deliver the tea leaves to my factory, our director will prepare some high end teas for the farmers, we could not otherwise afford. So this is a benefit I do enjoy.
Conversely, what is the hardest part of your job?
I need to climb the mountains. Sometimes if it is raining, the road is very difficult to walk. I need to be very careful. I hate bad weather.
Are there any tips you can give on how to best brew your tea?
Please use small gongfu tea set including yixing teapot and cups. Porcelain gai wan is also doable. Do not brew the tea in the teapot too long, otherwise it will be too strong. It will be better to brew around 30 seconds and pour it into a service cup, then pour into small cups if necessary. The service cup can be either porcelain or glass.
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