Tie Guan Yin – The Iron Goddess of Mercy

When you hear about tie guan yin, you are probably thinking about the oolong tea from China. This type of tea comes from Fujian province, but was actually developed in Anxi. Different areas in Anxi produce different gastronomic characteristics of this tea. Read on to find out more about the different varieties available today. And if you’re not sure which one to try, keep Visiting to learn more about this famous tea.

Anxi Iron Goddess Tea

Tie Guan Yin, or the Iron Goddess of Mercy, is a legendary rolled wulong grown in the Fujian province. This tea has a sharp, flowery aroma and is a favourite in both the East and the West. This oolong is produced in Fujian Province at a high altitude, and is a very delicate tea.

The name of this tea is derived from the bodhisattva Guanyin, also known as Kannon in Japan and Gwan-eum in Korea, and is considered a manifestation of the Buddhist deity Avalokitesvara. The tea is also referred to as TGY tea, Iron Buddha tea, Iron Goddess Oolong, and Tea of the Iron Bodhisattva.

Muzha Iron Goddess Tea

TGY or The Golden Leaf cultivar supports the structure and flavor of this high mountain tea. Moreover, it is roasted to perfection by the Muzha style, which produces a rich and full-bodied taste. This tea is reminiscent of Shui Xian Rock Oolong from the Wuyi Mountains. And with its nutty and floral fragrance, it’s a must-have for tea lovers.

This tea is named after the Chinese Goddess of Mercy Guanyin, also known as Kannon in Japan or Gwan-eum in Korea. The goddess is a representation of Avalokitesvara, the embodiment of compassion and mercy. The tea also bears the names Iron Buddha, Tea of the Iron Bodhisattva, and Iron Goddess Oolong. The abbreviation TGY signifies its high medicinal and spiritual power.

Xiping tea

If you love the fragrance of flowers and are interested in drinking tea, you should try the famous Tie Guan Yin Xiping tea. This tea has an orchid-like aroma and has the highest concentration of aromatic substances. Its leaves are pluck and dried to perfection before being processed into tea. After being processed, the leaves are tossed and fixed, giving off a distinctive aroma.

Legend has it that a poor farmer named Wang accidentally discovered a special plant in the Xiping area. He nurtured it and eventually it became a large tea bush. This tea was named after the Iron Bodhisattva of Compassion. It is believed that this unique tea is the most popular type of Chinese tea. Its popularity spread throughout the country. However, a few people may disagree.

The tea tray serves as a serving tray and a place to keep the tea. It also serves as a place to store the overflow water. Some trays have an overflow connection into the house, while others simply contain two layers. A tea tray will keep the overflow water from ruining your table. Most of these pieces are made from wood, but some are made of stone, jade, or ceramic.

Yaoqing tea

Tea lovers can choose between green, roasted, and unroasted styles of Yaoqing tea. The first two styles, however, have different flavors. Modern tieguanyin has an intense bouquet of floral and creamy notes. Traditional tieguanyin, on the other hand, is less baked and oxidized and has a vegetal flavor. In addition to the floral and creamy notes, Tieguanyin is also rich in polyphenols.

When making Yaoqing tea, you can choose between five to seven grams of tea leaves, 120 to 150 ml of water, and multiple infusions. Tossing is a multi-phase process. Tea leaves should be spread out after each tossing. When they have dried enough, the leaves should have a faint floral scent. The tea should appear green-yellowish, with curled leaves and wrinkled stems.