Улун (Ti Куан Инь)

Tie kuanYin is one often most famous chinese tea whichgrow in Anxi county, Quanzhou City.Which is about one hour drive from Xiamen City.Where our company located in. The tree that grows tieguanyin is not plump, and the branches hang down loosely. The color of its leaves is dark green, its surface glistening. The leaves are thick, with their edges a little folded, the sawteeth regular and loose. It grows slowly, and that is why the production amount is not big. The finished tealeaves are tight and the color is dark and green. When it is steeped in boiled water, it sends out strong fragrance, and its taste is heavy, born with the strong orchid fragrance. It is because its color is dark green, its heaviness can be compared to iron, and its fragrance and taste surpasses Guanyin that it is named tieguanyin. It is recorded even in the Tang dynasty that tea grew in south Fujian. But there are various stories about its origin. Some say that in the Emperor Qianlong period in the Qing Dynasty there was a person called Wei Ying in Lintou, Anxi, who believed in Buddhism. Every morning he would present a cup of tea before the Buddha. One day he went on to the hill to chop sticks, and found a tea tree growing out of a stone. Its leaves were glistening under the sun. So he dug it out and brought home to grow it carefully. Its leaves, after being processed, was oolong tea. The fragrance was extremely strong, heavier than any others. So people just called it "heavy as iron". And because the color of this tea was dark green as iron, its taste a little sweet and its smell fragrant, people later renamed it "tieguanyin". There is another story of its origin. It is said that a person called Wang Anlang once produced some tea, and presented it to Emperor Qianlong who named this kind of tea tieguanyin. Before the founding of New China, tieguanyin was made by hand and the process was very complicated including more than ten procedures from picking to refining. But now it is made in tea factories, thus having the process simplified. And it is made by machines, thus the intensity of labor is greatly reduced and the producing efficiency is improved. In the process, tieguanyin has less wilting than Wuyiyan tea, adding more time to the process of making; after the heating process, re-crumpling is applied to hold the leaves with cloth and crumple it to make leaves tight. After re-crumpling and re-heating, small fire should be applied to heat it to vaporize the water inside the leaves. And the materials slowly turn to something else. The caffeine, as the water vaporizes, sublimes on the surface as a layer of frost, called "efflorescent". It is an important factor to judge the quality of tieguanyin to be with or without dark green efflorescent. In assessing the quality of tieguanyin, you should first observe the tightness of the tea strip, the leaves color and the efflorescent, and then smell its fragrance. After that you steep the tea in a small kettle and pour it into a small cup so as to smell it and taste it. The essential requirement of the quality of tieguanyin is its fragrance and taste, and at the same time you should observe its steeping times. As is said "the more steeping times, the better", you can correctly judge its fragrance and its taste only after two or three times of steeping. It is the trait of tieguanyin to have both the strong fragrance and pure taste. The quality of tieguanyin differs according to its grades. Generally speaking, the spring tea is the best, then the autumn tea, and the least precious is summer tea. According to the experience of tea peasants, the fresh leaves picked at noon and in the afternoon and processed at fine night always have better quality. In the past people paid much attention to the way of steeping. They had a set of tea service called "four treasures": a kettle, a cure oven, a pot, and a cup. When visitors came, or when friends were having a party, they put the kettle on the cure oven, and put some tealeaves in the pot (5 or 6 grams of tealeaves in water about 100 ml). After the water boiled, they poured water into the pot, blew away the froth, covered the pot, poured boiled water over the lid. Two or three minutes later, they poured the tea water into small cups. Everyone held one cup in hand, and drank it when it was still hot. While drinking, they smelt the fragrance first and then tasted it. Even with such a small cup of tea, it could leave fragrance in the mouth, and the sweet taste made them pleasant. This was a fastidious way of drinking. Nowadays people use china pot to steep and then pour the tea water into white china cup for the guests. When you are making tea for yourself, you can just put the tealeaves into a cup with a lid. The steeping methods change as time changes. FML's Service for Tiekuayin: 1. We can make different taste and fragrance of Tiekuanyin according to customer's requirement. 2. We can provide different packing solution for our customer.. 3. we have stock all the year and reserve thecargofor the customer 4. OEM service is available. 5. Small order is acceptable.