Tieguanyin Assortment

A beloved Chinese oolong, Tieguanyin has its fanatics everywhere, and this selection of both the newer, lightly-oxidized (qing xiang) and the traditionally roasted (nong xiang) styles is sure to make their day. Though ultimately (and legendarily) stemming from a single bush, this cultivar and its relations have spread and diversified into a category unto themselves, and these teas, including aged examples, excellently shows off the range therein.

(Image for illustrative purpose only; see list below for current selection.)

Teas Included:

  • Qing Xiang Tieguanyin
  • Zhengwei Tieguanyin (hand-rolled)
  • Chuantong Tieguanyin
  • Vintage Tieguanyin 1997
  • Vintage Tieguanyin 2005
  • Vintage Tieguanyin 2007


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4-5 min
  • Quantity: 3g / 100ml
  • Water temperature: 100°C
  • 4 infusions: 30, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot.

See individual product pages for more specific brewing recommendations.