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This incredibly popular tea is one of the top ten teas in China. Turquoise oolong, which in addition to its amazing taste and delicious aroma, also has great health value, as it is rich in antioxidants, vitamins and amino acids. There are also many legends associated with this tea. One of them, the most famous, tells that about 300 years ago, during the Chinese Qing Dynasty, a poor farmer from Anxi found an abandoned temple with a statue of the goddess Guan Yin. He spent whole days cleaning and caring for the temple, offering her three bowls of brewed tea, and one day the goddess reciprocated and showed him the way where he could find a wild bush of an unseen tea growing by the stream. The peasant planted its shoot in an iron pot at home, the plant grew very quickly and soon brought prosperity and wealth to its owner. When it came time to name the new tea, the farmer's spiritual mentor advised him to use the goddess's name and also mention the lucky pot.
Tie Guan Yin has heavy, strong leaves - they need a lot of strength to survive in the highlands and cope with the cold of the night. It is generally accepted that the quality of oolong depends on the altitude at which it was picked: the higher the plantation is located, the higher the price the farmer sets for his tea.
Production begins with the collection of tea leaves four times a year, but only two harvests are worth noting - spring and autumn. The most delicious tea is collected in the fall, and spring harvests are known for their aroma. The standard for production is three mature leaves. Then withering, freshly picked leaves are first left to cool indoors, then taken outside to dry in the sun, and then moved back indoors to start the final withering process. After this, the tea leaves are placed in a special centrifuge, where they undergo a special treatment - only their edges are crushed, and the inside remains intact. In small factories, this part of the work is done manually. At this stage, the oxidation process of the damaged leaves at the edges begins. During heat treatment, the leaves are carefully calcined over high heat for a short period of time to stop the oxidation process. The "roasted" leaves are twisted into tight balls (expensive tea) or lumps (tea with a lower price). During the final drying, the leaves, already twisted into neat little balls, undergo final drying at low temperatures. This is done until the tea acquires a slightly glossy appearance.
Taste and aroma:
Tie Guan Yin Qingxiang from Xianghua is famous for its fresh aroma with notes of greenery, flowers and fruits. Its taste is subtle, balanced, with a slight sweetness and fruity undertones. The aftertaste is long, pleasant, with floral and herbal notes.
Color:
Xianghua Tie Guan Yin Qingxiang infusion has a beautiful light green color, with golden highlights.
Effect:
Xianghua Tie Guan Yin Qingxiang has a tonic and invigorating effect. It helps improve concentration, memory, and also stimulates the digestive system.
Xianghua Tie Guan Yin Qingxiang is an excellent choice for those looking for fresh aromatic tea with a refined taste and beneficial properties. It will become a real decoration of any tea ceremony and will give you moments of freshness and inspiration.