Heritage Tieguanyin

Tieguanyins of old were robust teas, oxidized to 30% and then typically high fired with charcoal. But a decade ago, the character of these teas changed. Tea makers in Anxi began crafting light-oxidized tieguanyins in a newer “qing xiang” or “green fragrance” style. The old ways and techniques quickly disappeared.

Harvested Spring 2011 from Anxi County, Fujian, our Heritage Tieguanyin pays homage to old style tea making. From harvesting to roasting, every step employs time-honored methods handed down from one generation to the next. Each leaf is individually hand-bruised, a painstaking process that ensures the flavor producing enzymatic break-down occurs across the entire leaf rather than just at the edges. Once oxidized to 30%, the tea is roasted with a wood-fired drum and rolled. Finally, the tea is given a thirty hour roast over charcoal. We increased the firing temperature this year, so those familiar with our 2010 Heritage Tieguanyin will notice a richer, more intense character.

The initial aroma of the dry leaves is that of caramel and cane sugar. With a rinse, that aroma intensifies and deepens with notes of burnt caramel, brown sugar and smoked cedar plank. This tea is smooth and delicious and its finish is long, with brighter notes of honey and apricots anchored by an underlying current of roasted nuts and cacao.