Qing Xiang Tieguanyin Superior

Smooth and etherial, this Tieguanyin is a cut above for those desirous of the most refined of clean and fresh flavours. The bright, softly crumpled balls exude first the character of cut grass, then intense fruit, but the liquor develops slowly along a silky mouthfeel—a minerality with the bare astringency of Nashi pear, giving way to buttercream and a note of orange flower. The gentler, but still refreshing acidity and its longevity across many infusions prove its worth in comparison to other Qing Xiang-style Tieguanyin, which can be brasher to the tongue—or stomach. We suggest alternating sips with sniffs of the unfolding leaves, perhaps accompanied by the most delicate of shortbread biscuits.
  • ORIGIN:  Longjuanxiang, Anxi, Quanzhou, Fujian, China
  • MEANING:  Clear scent iron Guanyin (qing xiang tie Guanyin)
  • CULTIVAR:  Tieguanyin
  • HARVEST TIME:  2 October 2020
  • TASTE:  Nashi pear, mineral, orange flower


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

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.