Studio pack
Tiěguānyīn
Golden cup
Brewing profile
Origin notes
Tea origin
Gongfu Brewing
Tiěguānyīn铁观音
tiě guānyīn
- Origin
- China, Fújiàn Province (福建, Fújiàn), Ānxī County (安溪县, Ānxī Xiàn), Qu...
- Tea type
- South-Fujian Oolong
- Gongfu water temperature
- 92 °C
- Western water temperature
- 88 °C
SKU · TIE-GUANYIN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建, Fújiàn), Ānxī County (安溪县, Ānxī Xiàn), Quánzhōu Prefecture (泉州市, Quánzhōu Shì)
- Tea type
- Gongfu Brewing
- SKU
- TIE-GUANYIN-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
- Gongfu steep increment
- 5 s
- Gongfu maximum infusions
- 8
Origin
- Tea type
- Oolong
- Climate
- Subtropical monsoon. Average annual temperature 16–18°C, precipitation 1700–1900 mm/year, high humidity, frequent fogs. Sufficient sunny days.
- Soil
- Red and yellow lateritic soils, rich in iron oxides, manganese and mineral substances. Good drainage on steep slopes.
- Topography
- Hilly and mountainous terrain of southeastern Fujian.
Taste
- Taste
- Full but soft and smooth, oily. Orchid, cream, fruits. Very long enveloping aftertaste.
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor Li Intensity
- 2
- Sensory Source Descriptor Mn Intensity
- 3
- Sensory Source Descriptor O Intensity
- 5
- Sensory Source Descriptor Rb Intensity
- 2
Details
- Pluck Standard
- Bud and two-three upper leaves (一芽二三叶, yī yá èr-sān yè). For Wang grade — bud and one-two leaves, selection particularly strict.
- Alkaloids
- Moderate caffeine content.
- Amino Acids
- High L-theanine content, especially in spring harvests and Wang grade. Responsible for sweet taste (umami) and relaxing effect.
- Essential Oils
- Linalool, nerol, geraniol — basis of floral, fruity and "fiery" aromas.
- Minerals
- Potassium, fluorine, magnesium, manganese, iron (elevated due to red soils of Anxi).
- Polyphenols
- Powerful antioxidants; profile changes depending on oxidation and roasting. In Lao Tieguanyin, catechins partially convert to theaflavins and thearubigins.
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Region coverage: China, Fújiàn Province (福建, Fújiàn), Ānxī County (安溪县, Ānxī Xiàn), Quánzhōu Prefecture (泉州市, Quánzhōu Shì)
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