Tie Guan Yin - Charcoal Roasted (Nong Xiang) 炭培铁观音

Chinese name: Tan Pei Tie Guan Yin (NongXiang) 炭培铁观音 (浓香)

History & Tradition

Tie Guan Yin’s name honors Guanyin, the Bodhisattva of Mercy, and local legend says the tea was first revealed to a devoted farmer who restored a Guanyin shrine and then dreamed of a hidden tea grove. For centuries since its 18th‑century origin in Anxi, “Iron Goddess” oolong has been revered as one of China’s top teas. In fact, Anxi Tie Guan Yin (dating to about 1725) is counted among China’s top ten famous teas and was recognized in 2023 as a “Globally Important Agricultural Heritage.” Equally esteemed is the traditional charcoal‑roasting craft. In Fujian’s tea culture, finishing an oolong over charcoal fires is an age‑old ritual. Master roasters spend years, even decades, refining this skill.

Artisan Craftsmanship

Our charcoal‑roasted Tie Guan Yin Oolong tea is true artisanal work. After partial oxidation, skilled tea masters hand‑roast the leaves over low, glowing hardwood charcoal. The tea is placed in woven bamboo baskets suspended above the coals, constantly stirred to ensure even heat without scorching. Roasting happens in multiple short cycles, often 4–5 rounds over 4–5 days, with each small batch watched closely, since a single misstep can ruin the tea. This time‑intensive process “signs” each batch with the roaster’s own touch. The result is a deeply aromatic oolong with classic notes of caramel and toasted nuts, a rich, roasted profile revived through hours of patient, hands‑on craftsmanship.

Cultivar & Origin

Same as our Qing Xiang Tie Guan Yin, Hongxin Waiwei Tao is the cultivar, and it is known for its thick, heavy leaves. Farmers pick them in the afternoon (after they’ve soaked up sun) to maximize richness. The terroir in Anxi (often rocky hillsides and sandy loam soils) gives the tea extra depth. The freshly brewed liquor is prized for a silky mouthfeel and lingering floral sweetness. In fact, a classic expectation of Tie Guan Yin is a “long‑lasting orchid scent” even after multiple brews. In this Charcoal Roasted Tie Guan Yin Oolong tea, the cultivar’s natural orchid‑like aromatics balance the warm roast, resulting in a complex yet harmonious character.

This tea belongs to our Yìn 印 | TRACE collection.

Aroma: Brightly roasted on the nose, with warm charcoal and toasted nut notes, and subtle hints of floral spice, orchid, or a touch of pinewood.

First Sip: Smooth and full‑bodied, with a rich, creamy mouthfeel. Flavors of roasted almonds and buttered caramel emerge, underpinned by lightly charred coffee notes.

Mid‑Palate: Sweetness comes forward — think baked sugar or honeyed malt — woven with the roast. Delicate orchid or honeysuckle florals add complexity, balancing sweet and savory.

Finish: Long and warming, with lingering toasty, nutty flavors and a gentle smoky edge. Many detect a nutty‑chocolate sweetness on the finish, inviting the next sip.

Gaiwan / Gongfu Style (Traditional Chinese Method):

7.5g | 150ml | 100 °C | 10s, 15s, 20s

• Tea: 7.5 g per 100–150 ml gaiwan or small teapot
  
• Water: 100 °C (just off boiling)
  
• Rinse: Quickly rinse leaves 5–10 seconds and discard
  
• Steeping:
  1st infusion: 10–15 seconds
  2nd infusion: 15–20 seconds
  Increase 5–10 seconds for each subsequent infusion

• Infusions: 6–10, with flavor evolving beautifully with each steep
  

Western Style (Teapot or Single Cup):

• Tea: 2–3 g per 200–250 ml water
  
• Water: 95 -100°C
  
• Steeping: 2–3 minutes for the first infusion; 3–5 minutes for subsequent brews
  
• Infusions: 2–4, revealing the full roasted and floral complexity

Tip: Short, repeated infusions in a gaiwan bring out delicate layers of
roasted nuts, honeyed sweetness, and orchid notes, while Western-style brewing highlights a smooth, comforting cup with rich, toasty depth.

Store your Tie Guan Yin airtight, cool, dark, and away from strong odors.
Optional: In hot, humid climates, refrigerate in a fully sealed container/tea bags.