Hong Bian Tie Guan Yin4CAH Harvest: 04.-05.10.2021
Origin: China / Fujian / Anxi / Bijiashan
Height: 700 m.a.s.l
Tea plant varietal: Hong Xin Tie Guan Yin
Hongbian Tieguanyin means Tieguanyin with a red ribbon. The name refers to the fact that the rim of the leaves that have been reddened through the oxidation have not been removed. Produced on the Montain Bijiashan, in the southwest of the city Anxi.This tea has been crafted in a traditional manner, contrary to modern Tieguanyin. This means that it has been wilted for a longer time, oxidised at room temperature and the oxidised rims of the leaves (Hongbian) have not been removed. Then the tea has been shaped into semi-lumps (Ban Qiu Xing) and only very slightly roasted.The varietal Tie Guan Yin is named after Guanyin (in India: Avalokiteshvara), hence in the west this tea is sometimes also called Iron Buddha of compassion, as the name would translate.
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An Xi Tie Guan Yin The An Xi Tie Guan Yin are a type of Minnan Wulong, made from the Tieguanyin variety. This varietal is named after Guanyin (in India: Avalokiteschvara), hence in the west this tea is sometimes also called Iron Buddha of compassion, as the name would translate. These teas are produced in the same fashion as other Minnan Wulong: Most are produced in a very green manner, and the oxidation takes place in rooms chilled by air conditioning. Usually, the leaves are put into a bag after the oxidation and hit against the ground, in order to remove the traces of the oxidation from the edges of the leaves. The leaves are then alternately fired in heated turning drums and formed to little lumps by putting them into bags on rolling machines. Finally, the teas are dried by hot air in the oven. Note that the traditional way of producing this type of tea includes a longer phase of wilting as well as a longer and non-chilled oxidation as well as roasting. An Xi Tie Guan Yin are subtle and simultaneously very aromatic.
