In the vast and diverse world of Chinese tea, Oolong tea stands as a bridge between the fully oxidized black teas and the minimally processed green teas. Among its myriad varieties, Tieguanyin, also known as "Iron Goddess of Mercy," is perhaps one of the most celebrated and intriguing. This article delves into the rich history, unique types, intricate craftsmanship, and sophisticated art of tasting this exceptional tea.
History
Tieguanyin's origins can be traced back to the Anxi region in Fujian Province during the Qing Dynasty. Legend has it that the tea was discovered by a poor scholar named Wang who stumbled upon an ancient tree while meditating under it. The tea from this tree cured his mother’s illness, thus earning its name "Iron Goddess" for its miraculous properties. Over centuries, Tieguanyin has evolved but remains deeply rooted in tradition and cultural significance.
Types
While Tieguanyin is often considered a singular variety, it encompasses several subtypes, each with distinct characteristics. The two primary forms are Anxi Tieguanyin and Gong Mei (or Kung Mei) Tieguanyin. Anxi Tieguanyin is renowned for its floral aroma and smooth taste, whereas Gong Mei Tieguanyin features a more robust flavor profile with hints of orchid and fruit. Both types share the same meticulous production process but differ slightly in oxidation levels and roasting techniques.
Craftsmanship
The making of Tieguanyin is both an art and a science. The journey begins with selective plucking of mature leaves from specific bushes, typically those aged between 50 to 100 years. These leaves undergo a series of complex steps including withering, tossing (to bruise the edges and initiate oxidation), rolling, oxidizing, fixation (to halt oxidation), and finally, roasting. Each step demands precision and expertise to ensure the perfect balance of flavors and aromas.
Tasting
Tasting Tieguanyin is an experience that engages all the senses. To truly appreciate this tea, one must observe its appearance—tightly rolled, dark green leaves flecked with red hues. As you infuse the leaves in hot water (around 85-90°C), the aroma becomes apparent, a delicate blend of floral and fruity notes. Sip slowly to savor the complex flavors—a harmonious interplay of sweetness, slight astringency, and a lingering finish. The aftertaste is clean and refreshing, leaving a lasting impression on the palate.
In conclusion, Tieguanyin is not just a beverage; it is a reflection of China's rich tea heritage and a testament to the meticulous craftsmanship that goes into creating such a refined product. Whether you are a seasoned tea connoisseur or a curious newcomer, Tieguanyin offers a captivating journey through flavor and tradition.