Iron Goddess (铁观音）

Brewing Tie Guan Yin using the gong fu cha method in a gaiwan (lidded bowl) involves the following steps:

• Preheat the gaiwan with boiling water, then discard the water.
• Use 5 grams (approx. 0.18 ounces) for every 100ml (approx. 3.4 ounces) of water.
• Heat the water to 90-95°C (194-203°F) and pour it over the tea leaves.
• Rinse the tea leaves by quickly pouring out the water after a few seconds.
• Start the first steeping with the same water temperature, and let it steep for 10 seconds.
• Pour the tea into a justice cup (gong dao bei ) .
• For each subsequent steeping, increase the steeping time by 5 seconds. typically 10 steepings.

The unique geography of Anxi County, with its high altitude and fertile soil, creates ideal conditions for tea cultivation. This results in a distinctive taste for Tie Guan Yin, characterized by a balance of floral notes, sweetness, and a subtle mineral undertone.

Tie Guan Yin tea leaves are picked during spring and autumn. The leaves are withered in the sun, then shaken in bamboo trays to bruise the edges, which allows partial oxidation. This is followed by wrapping the leaves in cloth to ferment and then roasting them to halt the fermentation process. Finally, the leaves are rolled into their signature shape and dried. High-quality Tie Guan Yin is usually hand-picked and processed with care to ensure consistency and quality.

A popular legend about Tie Guan Yin tells the story of a poor farmer who, despite his poverty, took care of a dilapidated temple containing an iron statue of Guan Yin, the Goddess of Mercy. In a dream, the goddess told the farmer to look in a cave behind the temple, where he found a tea shoot. The farmer nurtured the tea plant, which eventually flourished and produced exceptional tea leaves. The farmer shared cuttings with his neighbors, and the tea became known as Tie Guan Yin, in honor of the goddess who guided him.