The Gaiwan Brewing Method for Tieguanyin
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Release date:
2012-01-06
Many people enjoy drinking Tieguanyin, and when savoring Anxi Tieguanyin, the "gongfu" brewing method is typically performed using a bell-shaped cup—the "bowl-and-lid cup." In fact, in the very regions where Tieguanyin originates, it’s almost always brewed and enjoyed this way. At the same time, the evaluation of the tea is done while closely considering the unique characteristics inherent to Anxi Tieguanyin.
1) Pure Tieguanyin tea leaves are elliptical in shape, with sparse and blunt serrations along the leaf edges. The leaf surface features a distinctive wavy, raised texture and clearly defined veins, gently curling upward toward the underside. The leaf flesh is thick and robust, boasting a rich, glossy dark green color. The base of the leaf is slightly rounded, while the tip curves slightly to the left and droops ever so gently. Young buds exhibit a striking purple hue, earning this variety its nickname, "Red-Budded Crooked-Tailed Peach."
2) Anxi Tieguanyin should highlight the "Guanyin Yun" (the unique charm of Guanyin). The ancients said, "Before tasting the sweet dew, one first smells the sacred and exquisite fragrance." Taking a small sip and gently rolling it at the back of the tongue, one can feel the tea soup's mellow, sweet, smooth, and fresh taste; slowly swallowing, the sweet aftertaste with honey notes is endless. What exactly is the unique "Guanyin Yun"? Although there are many explanations, it should emphasize the aroma and taste characteristic of the Tieguanyin variety. After drinking, there is a lingering aftertaste (throat rhyme), with fragrance in the water, water in the fragrance, and the lingering charm remains, leaving a pleasant fragrance on the teeth and cheeks.
3) In terms of appearance, Anxi Tieguanyin tea leaves are tightly curled, robustly knotted, and remarkably heavy, resembling the elegant "dragonfly head" shape with a greenish stem and vibrant green body. The color is fresh and lustrous, showcasing a distinct sandy-green hue, complemented by bright red tips, while the leaf surface boasts a delicate white frost.
4) In terms of sound, place a small amount of Anxi Tieguanyin tea leaves into the teapot—when gently shaken, you should hear a crisp "keng-dang keng-dang" sound. A clear, ringing tone indicates superior quality, while a muffled sound suggests lower quality.
5) In terms of aroma, Anxi Tieguanyin belongs to the "Fuxiang" fragrance type, reminiscent of a delicate orchid in a secluded valley—elegant, refined, lingering, and wonderfully fresh. It evokes a sense of timeless elegance and poetic charm, leaving a lasting impression of serenity and inspiration. (Note: Some aromas may initially feel bold and intense upon first sniff, but if they lack subtlety and finesse, they cannot be classified as premium tea.)
6) In terms of flavor, it’s intensely rich, yet the richness is neither astringent nor cloying—it leaves a lingering, sweet aftertaste, evoking the poetic sentiment from Lu You’s verse: "My tongue retains its sweetness long into the day."
7) In terms of color, Anxi Tieguanyin tea liquor boasts a golden-yellow hue—rich, vibrant, and remarkably clear. After the leaves are brewed and unfurled, the tea leaves reveal a thick, bright leaf base (a distinctive feature of Anxi Tieguanyin leaves, as they curl slightly inward toward the underside). The leaves also exhibit a silky sheen, which is highly prized; teas with a darker reddish-brown liquor are considered second best.
8) Anxi Tieguanyin that offers excellent resistance to repeated infusions—retaining consistent aroma, flavor, and tea color even after multiple brews—and also boasts superior storage stability is considered top-notch; those with slightly lower performance come in second.
9) At the same time, it’s essential to consider the specific conditions of different seasons, mountain regions, and styles—only then can we conduct a more comprehensive evaluation of Anxi Tieguanyin.
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