Culture · Tea · Oolong tea (乌龙茶)
Tieguanyin (Iron Goddess)
铁观音 · Tiě Guānyīn. Fujian's iconic oolong — tightly rolled jade-green pellets that unfurl to reveal a floral, orchid-like fragrance with a creamy, long finish.
About this tea
Tieguanyin is named after Guanyin, the Buddhist bodhisattva of compassion. Legend attributes its discovery to a farmer named Wei Yin in the 19th century, who followed a divine dream to find a remarkable tea plant growing near an iron statue of Guanyin in Anxi County. The tea reached imperial tribute status and helped establish southern Fujian's reputation as China's premier oolong-producing region.
The processing is complex. Freshly picked leaves undergo solar withering, repeated cycles of indoor withering and tossing (which bruises the leaf edges and initiates oxidation), a brief pan-firing to halt oxidation at roughly 20–30%, then rolling into the characteristic tight jade pellets, and a final drying. The degree of oxidation and roasting varies significantly: modern "greener" Tieguanyin (qingxiang style) is lightly oxidised, fresh, and intensely floral; traditional "roasted" Tieguanyin (nongxiang style) is darker, more oxidised, with a richer, more complex roasted-fruit character.
In the cup, the lighter style produces a pale golden liquor with a pronounced orchid or gardenia aroma, creamy mouthfeel, and a lingering sweetness. The flavour complexity increases through multiple steepings.
How to brew
Water at 90–95 °C. 7 g per 100 ml (gongfu style) or 5 g per 200 ml (Western style). First steep 30–45 seconds; add 10 seconds per subsequent infusion. Good for 6–8 infusions gongfu style. A Yixing clay pot or porcelain gaiwan is traditional.
Where to buy
- Anxi County tea farms and cooperatives, Fujian — source direct if visiting
- Xiamen tea shops near Zhongshan Road — the city has a strong Gongfu tea culture
- Fuzhou tea markets — Taijiang district has specialist oolong dealers
- Online: Tea Urchin, Yunnan Sourcing, Teamasters (Belgium), What-Cha (UK)