Tieguanyin is a name that many are familiar with. It has captivated tea lovers both domestically and internationally, sparking a nationwide "tea craze" on several occasions. Even today, when tea is mentioned overseas, Tieguanyin is often the first name that comes to mind.
The fame of Tieguanyin is well-deserved. Tea enthusiasts cherish it for its unique orchid-like aroma and rich, rouge-like fragrance, known as the "Guanyin Rhyme." It is renowned for its endurance in brewing, with the saying "seven brews with lingering fragrance" being the highest testament to its quality.
History of TieguanyinÂ
However, you might not know that the Tieguanyin you drink today is not quite the same as the original Tieguanyin that emerged from Anxi. Tieguanyin was introduced in the 1970s, using the red-hearted crooked-tail peach tea tree, which is difficult to cultivate. These trees require growth conditions above 800 meters in altitude and have a low survival rate. The intricate production process also kept Tieguanyin's yield low.
By the 1990s, as Tieguanyin gained more attention and love nationwide, there was an increasing demand for it. To meet the growing market needs, especially the northern tea drinkers' preference for "high aroma and fresh taste," local tea farmers began to modify the traditional process. They introduced a "light fermentation" Tieguanyin, with "high aroma and green-yellow liquor," moving away from the traditional high-temperature roasting to low-temperature water removal. This resulted in a Tieguanyin with a color closer to green tea, called the light-fragrance Tieguanyin. The high aroma captivated consumers' taste buds, meeting the vast market demand at the time. However, the tea leaves, not fully fermented, resulted in a thinner tea soup, a relatively bland taste, and less endurance in brewing, and it could also irritate the stomach and intestines, making it unsuitable for long-term consumption. Yet, market demand prevailed, and tea farmers shifted towards this "green-tea-like Tieguanyin." Nevertheless, a few people persisted with the traditional Tieguanyin craft, preserving it. Among them is our long-term collaborator, Wang Wenqing, a state patent holder and tea-making expert from Shidai Tea. As tea-making techniques became more mechanized, more people sought to enjoy the original traditional Tieguanyin. To revive the "ancient method," we collaborated with Wang Wenqing, the patent holder for traditional Tieguanyin production, to oversee the tea-making process and reintroduce traditional Tieguanyin. Using ancient methods, the loss rate is high, making it truly challenging to brew a pot of high-quality Tieguanyin. In the eyes of the older generation, the "Guanyin Rhyme" of Tieguanyin is best expressed through traditional methods.
Drinking Traditional Tieguanyin: A Celebration of Heritage
Enjoying a pot of high-quality traditional Tieguanyin is more than just tasting a cup of tea; it's savoring a cultural heritage and craftsmanship. In today's fast-paced life, taking the time to appreciate this traditional beauty is a rare pleasure and a tribute to cultural heritage.
Traditional methods are not easy; let's cherish them as we drink. As we savor traditional Tieguanyin, let us embrace the aroma, taste the rhyme, and appreciate the persistence and craftsmanship of the tea makers. Let this traditional beauty continue in our hands.
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