Tie Guanyin is the most famous Chinese Wulong tea. Named after Bodhissatva Guan Yin, the most well known Boddhisatva in Chinese Buddhism. It was said in a legend that this tea was a present from Guan Yin to people because they performed good deeds. There are many different kinds of Tie Guan Yin. The traditional Tie Guanyin leaves were long-shaped and had a brownish green colour. With a rather high degree of oxidation.The Tie Guanyin nowadays is tightly rolled into half ball- shapes (Dragon balls) and degree of oxidation is less high.(thus it is more green)The Tie Guan Yin that we offer here belongs to autumn Tie Guan yin. It is said that autumn Tie Guan Yin is superior in fragrance. Another difficult to describe quality that all good Tie Guanyin should have is the so-called "Yun" which translates into English as "Rhyme and charm". Tie Guanyin tea is gaining populairity worldwide as it has a very pleasing fragrance and an easy to like taste.

Appearance: Dark sand green. Medium rolled.

Liquid: Ligh honey green..

Taste: Soft and delicate. Enjoyable sweet aftertaste, typical to Tie Guan Yin, that pleases both mouth and throat.

Fragrance: Fresh note of orchid flower. Pure and outstanding

Place of Origin: Anxi County, Fujian Province

Harvest: October 2011

To brew Tie Guanyin, first put dry tea leaves (ratio leaves to water, 1:20) into the gaiwan, yixing clay pot or porcelain teapot, then pour 95 degree hot water into the teaware. The first round the water is immediately discarded, this is to clean the tea of dust and other unwanted substances. After that 95 degree hot water can again be poured into the teaware. Steeping time for second round can be up to 15 seconds. Steeping time can be prolonged with each subsequent brew. This tea can be brewed for 4 or 5 rounds.