The Story of Tieguanyin: A Divine Reward

The Farmer and the Goddess

The story of Tieguanyin begins with a kind-hearted farmer named Wei Yin. 300 years ago, while passing a temple dedicated to Guanyin, the Goddess of Compassion, he found it in disrepair. Moved to act, he diligently cleaned and renovated the temple as an act of devotion. In a dream, the grateful Goddess appeared to him as a reward, instructing him to seek a special treasure behind the temple. There, he discovered a unique tea bush—a gift that would become the legendary Tieguanyin, the “Iron Goddess of Mercy.”

The Emperor’s Endorsement

This divine tea’s fame was sealed during the Qianlong Era (1735-1796) of the Qing Dynasty. Emperor Qianlong, a renowned historical figure and a great lover of tea, was captivated by its complex character and exquisite aroma. He personally brought Tieguanyin into prominence, cementing its status as one of China’s “Ten Famous Teas” and a treasure enjoyed for generations.

Choose Your Journey: Two Styles of a Legend

Our commitment to authenticity means every leaf comes from the true, authentic production area of Xiping, Anxi, Fujian, China—the historic heartland of this cultivar and craft. This ensures you experience Tieguanyin exactly as it was meant to be tasted. True to its artisanal nature, Tieguanyin offers a spectrum of flavors. We present two classic interpretations from its homeland, allowing you to explore the full range of this incredible oolong.

Light Roast (Qing Xiang) – The Fragrant Blossom

Our Light Roast Tieguanyin is a modern masterpiece. Processed with lower oxidation and careful cool-room withering, it captures a vibrant, uplifting character. The liquor is a luminous jade green, releasing lifted aromas of orchid, gardenia, and fresh butter. On the palate, it offers the crispness of spring greens, finishing with a crystalline, lingering sweetness that is both refreshing and profoundly elegant.

Traditional Heavy Roast (Nong Xiang) – The Ember’s Warmth

Our Traditional Heavy Roast is a return to the classic, time-honored profile. Through deeper oxidation and patient, layered charcoal roasting, it develops a rich, toasty character. This style trades youthful greenness for warming aromas of roasted nuts, caramelized sugar, and ripe stone fruit. The cup is round and satisfying, with a long, comforting finish that feels like a warm embrace.

How to Brew the Perfect Tieguanyin (Gong Fu Style Recommended)

To fully appreciate the multiple layers of flavor, we recommend Gong Fu brewing:

1. Warm Your Teaware: Rinse your gaiwan or Yixing teapot with hot water.
2. Measure: Use 4-6 grams of tea leaves for a 150ml pot.
3. Rinse & Awaken: Add 95°C (203°F) water and immediately pour it out. This opens the leaves.
4. First Infusion: Steep for 10-15 seconds. Enjoy the evolving aroma and taste.
5. Subsequent Infusions: Gradually increase steeping time by 5-10 seconds for each brew. Both styles can yield 6+ infusions.

*For a Western Style brew, use 3 grams per 250ml of water at 95°C (203°F) and steep for 3-5 minutes.*

Pro Tip: The Light Roast is stunningly aromatic when brewed in a white porcelain gaiwan, while the Heavy Roast shines in a fired clay pot that enhances its rounded character.