DOT2TEA
Tie GuanYin Level: 6A Oolong Tea
Tie GuanYin Level: 6A Oolong Tea
Regular price
$59.00 USD
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$59.00 USD
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Core Information
Level: 6A
Type: Oolong
Variety: Huang Jin Gui
Region: Anxi, China
Elevation: 300 meters
Harvest Time: September 2006
Producer: DOT2TEA
Caffeine Content: Medium
Calories: Very Low
Variety: Huang Jin Gui
Region: Anxi, China
Elevation: 300 meters
Harvest Time: September 2006
Producer: DOT2TEA
Caffeine Content: Medium
Calories: Very Low
Tieguanyin Production Process
The production of Anxi Tieguanyin involves a series of meticulous steps: withering, sun-drying, cooling, shaking and resting, stir-frying, rolling, initial roasting, secondary roasting, secondary rolling, slow baking over low heat, and sorting. These processes transform raw leaves into the finished tea.
Step 1: Harvesting
Leaves are picked from the "two leaves and one bud" portion on sunny days to ensure a fragrant aroma in the final tea.
Leaves are picked from the "two leaves and one bud" portion on sunny days to ensure a fragrant aroma in the final tea.
Step 2: Sun-Drying
Conducted around 4–5 PM as the sun sets, using soft sunlight to gently soften the leaves.
Conducted around 4–5 PM as the sun sets, using soft sunlight to gently soften the leaves.
Step 3: Shaking and Resting
This critical step, involving repeated shaking and resting, determines the tea’s quality and is pivotal in the production process.
This critical step, involving repeated shaking and resting, determines the tea’s quality and is pivotal in the production process.
Step 4: Stir-Frying
This stage finalizes Tieguanyin’s quality. Experienced tea farmers skillfully time this step to produce high-quality tea.
This stage finalizes Tieguanyin’s quality. Experienced tea farmers skillfully time this step to produce high-quality tea.
Step 5: Rolling
The tea leaves are vigorously and repeatedly rolled to form their characteristic granular shape.
The tea leaves are vigorously and repeatedly rolled to form their characteristic granular shape.
Step 6: Roasting and Sorting
The leaves are roasted to remove moisture, creating “mao cha” (raw tea). Stems are then picked out, and the tea is vacuum-packed for final distribution.
The leaves are roasted to remove moisture, creating “mao cha” (raw tea). Stems are then picked out, and the tea is vacuum-packed for final distribution.
=====Easy Guide to Making Tea=====
