XiangHua Tieguanyin Spring Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Chinese: ān xī xiáng huá tiě guan yīn wū lóng chá chūn chá
- Translation: Anxi XiangHua Tieguanyin Oolong Spring Tea
- Type: Oolong
- Cultivar: Tieguanyin
- Elevation: 1000m – 1200m
- Origin: Xianghua Village, Anxi, Fujian
- Harvest Date: 2026/04/25
- Storage Methods: Refrigerated, Sealed, Prevent moisture, Vacuum, Alone
- Tea Master: Lu Wei
- Tie Guan Yin is one of the most popular teas in China, and perhaps its most popular oolong tea. Our spring harvest Tie Guan Yin is made from 4-year old tea bushes. It is very lightly oxidized, and brews a bright green tea soup. Made from very high grade material, it has surprising depth and complexity. The body is light and fluffy, the aroma suggests spring wildflowers and tropical fruits, as well as saltier and earthy flavors akin in sea vegetables and metals.
- The name Tie Guan Yin translates exactly to “Iron Avalokitesvara” who is the Bodhisattva of compassion in Buddhism, and refers to the varietal the tea is made from. Tie Guan Yin is almost always tightly rolled, and can have a varied level of oxidation or roast. It is grown mainly in Anxi County, in Northern Fujian Provence.
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Origin & History
The history of tea production in Xianghua can be traced back to the Five Dynasties. During the Xiande period of the Later Zhou Dynasty, Zhan Dunren, who lived in seclusion in Foer Mountain, discussed Zen with the monk Shi Hongdao over tea, leaving behind the famous sentence "Tea cannot be cooked but it is Zen".
The "Anxi County Chronicles" of the Ming Dynasty clearly recorded that Chongxinli (now Xianghua) was an important tea-producing area. The hometowns of historical celebrities such as Li Guangdi, a scholar of Wenyuan Pavilion in the Qing Dynasty, and Chen Wance, a Jinshi, have added cultural depth to this land.
In the 1980s, the local government promoted the large-scale planting of Tieguanyin, which transformed Xianghua from a poor township into the core production area of "China's Oolong Tea Hometown". - The unique natural conditions of Xianghua Township, coupled with the unique and exquisite traditional production technology of the hardworking and wise Xianghua tea farmers, are a clever combination of heaven, earth and man, making Xianghua Tieguanyin the leader in both output and quality, and famous throughout the country.
- Anxi Xianghua Tieguanyin has a long-standing reputation. It belongs to the Inner Anxi area, which has a high altitude. The production area is mountainous and foggy. It has a unique geographical location and climate, and uses traditional production techniques. The Anxi Tieguanyin tea produced here has a pure taste, fresh and mellow flavor, and a strong aftertaste.
- XiangHua Tieguanyin is a light-roasted tea, high mountain areas with fog and dense forests, and the tea production method is traditional. The mountains are lush forests, the sea of clouds, the humidity of the air and soil are improved, so that the condensation of sugar compounds formed by the photosynthesis of tea leaves is difficult, the cellulose is not easy to form, and the new shoots of tea trees can remain fresh for a long period of time and not easy to be old.
XiangHua Tieguanyin Spring Tea
$9.27
Sample 15g
Frequently Asked Questions
Why do so many inexpensive Tieguanyin teas taste like flavored hot water or have no real fragrance at all? It’s like drinking hot water.
Our Xianghua Tieguanyin is different because it is spring 2026 harvest material from high-altitude plots inside Anxi’s protected core production zone. The fresh leaves are processed within 48 hours of picking and immediately vacuum-sealed in a nitrogen-rich environment to suspend oxidation at its ideal point. When you open our bag, the orchid-like aroma swirls out immediately. This is a live tea, not museum tea, and you will taste that difference from the very first steep.
I’ve tried “authentic” Tieguanyin before, but it was very bitter and left a nasty, astringent coating on my teeth. Why is that, and how is yours different?
Our An Xi Tie Guan Yin is rolled as whole, intact leaves – not chopped or crushed. The intact leaf structure allows water to slowly penetrate, releasing flavor at a controlled pace rather than a burst of bitter tannins. Even if you accidentally leave your leaves in the water for 6 minutes instead of 3 (we do not advise it, but we tested it), the tea remains smooth, slightly creamy, and sweet. You get zero bitterness. Zero astringency. Instead, you get that lingering sweetness called “Yun Wei” that disappears entirely in bitter, low-grade oolongs. That is the hallmark of true premium Tieguanyin.
Why do some loose-leaf Tieguanyins have a soapy or chemical-like smell when brewed, as if someone added liquid hand soap?
Our Tea Xianghua Tieguanyin carries no added flavors whatsoever. The delicate floral scent is 100% natural, derived from the terpene content of the leaf itself and locked in during the light, traditional oxidation and low-fire drying stage. We never use flavoring agents, scents, or synthetic enhancers. If you buy our Xianghua Tieguanyin with Delicate Floral Fragrance, you can be certain the aroma rising from your cup is the same one that the farmer smelled on the mountain under the morning mist – clean, pure, and natural.
Some Tieguanyins I’ve bought smelled floral in the bag but turned out thin and flavorless after brewing – almost like a light black tea with no character. Is this brewing error or bad leaf?
It seems like a brewing error, but very often it is not. If the leaf is genuinely high-grade, you get flavor whether you use a gaiwan or a mug. The real culprit here is low leaf mass per weight. Cheap producers use leaves from very young, unproductive bushes; those leaves simply do not contain enough aromatic compounds or soluble solids to give you a satisfying cup.
Xianghua is one of the few regions in Anxi where the average age of cultivated tea bushes exceeds 30 years, with some over 50. Older bushes develop a thicker cuticle, deeper roots, and a higher leaf cell density. This translates into more dry leaf weight per volume and vastly superior brew thickness. Our Xianghua Tieguanyin Oolong Tea is heavier in the hand than any mass-market tea – a sign of high cell density. When brewed, that density becomes liquid richness. Your cup will not be thin or flavorless. You will taste the difference immediately: full body, creamy mouthfeel, and layers of flavor that evolve with each steeping, not a single flat note that disappears after one pour.