The processed tea leaves of Tie Guan Yin Tea are variegated due to special processing methods. A random pinch of the tea leaves puts on suggestive forms with my personal perception as follows:
Second Left: Swan
Middle: Goddess of Mercy (Boddhisattva of Compassion)
Second Right: Chinese Auspicious Lion
The two on both ends are left to your imagination:
What's Tie Guan Yin Tea?
- The name of Tie Guan Yin derives from Boddhisattva of Compassion, or Goddess of Mercy, a Buddhist deity with feminine features who is the embodiment of mercy, compassion, benevolence or salvation in Chinese Buddhism.
- Tie Guan Yin Tea, originated in the early 18th century in Anxi County of Fujian Province, is one of the most popular types of tea in China, especially in south and southeast regions such as Guangdong, Fujian, Zhejiang, Jiangsu, Shanghai and Taiwan.
- Homogeous to Oolong tea, the trait of Tie Guan Yin Tea is half fermented, in between Green tea and Black tea which are light fermented and deep fermented respectively.
- The smell and taste of Tie Guan Yin is distintively mellow and refreshing with natural aroma of orchid flower. Owing to the property of it to a degree of oxidation, Tie Guan Yin Tea is very enduring in flavor, earning its reputation of "The fragrance lingers after seven times of infusion". Thus, it's also known as Kungfu Tea in regard to more complexity of infusing and appreciationg.
- Tie Guan Yin Tea also boasts of multiple health-cultivating functions with a bunch of nutritious substance contained including amino acid, mineral, vitamin, tea polyphenol and alkaloid. Its anti-aging, cancer-fighting, lowering blood fat, sterilization and anti-diabetes functions all render Tie Guan Yin to be the most favored tea among people in China.
Infusing Steps of Tie Guan Yin Tea:
1, Put 5-10 grams (about 1/3 - 1/4 the total volume of the tea cup) of Tie Guan Yin in the teacup
2, Infuse with boiling water
3, After the tea steep for about 15 seconds, dump the soup to filter the impurities
4, Fill the cup with boiling water and let the soup stay for progressively longer time (never excessively long, otherwise the taste sours) in the following steeps up to the 7th
Proper Way to Keep:
In the cold storage of refrigerator (not in the freezing part)