2024 Autumn Fragrant Style "Zheng Wei" Tie Guan Yin

Harvested between October 5 and October 10, 2024, this Fragrant Style “Zheng Wei” Tie Guan Yin captures the vibrant energy of the autumn harvest in the high mountains of Gande Town, Anxi County. Autumn Tie Guan Yin is celebrated for its floral aroma, as the cooler nights and abundant sunshine during this season enhance the production of aromatic compounds in the tea leaves. Grown at 800–1000 meters, the tea thrives in nutrient-rich soil with a red-yellow loam surface and porous weathered rock subsoil, which provide excellent drainage and root support.

The dry leaves are tightly curled and emerald green, exuding a fresh orchid fragrance. When steeped, the tea liquor shines pale gold with green undertones. The flavor is crisp and refreshing, with a cooling sensation on the palate and a lingering floral sweetness. This tea exemplifies the artistry of modern Tie Guan Yin production, preserving the natural beauty of the leaves through minimal oxidation and light roasting.Tie Guan Yin tea came into being around 1725 in Anxi County, with the Hong Xin Wai Wei Tao (Hong Xin Guan Yin) cultivar being its original and pure breed. This cultivar is revered for its orchid-like fragrance and authentic "Guan Yin Yun (Rhyme)", a distinctive lingering taste and texture. However, its cultivation requires exceptional skill and care due to the plant’s fragile nature and sensitivity to its environment.

The tea garden is managed using traditional ecological farming methods, ensuring that the plants grow in harmony with their environment. The tea trees are left untrimmed, allowing them to grow naturally alongside other plants, fostering biodiversity and minimizing pests through natural ecological balances. No herbicides, synthetic fertilizers, or toxic pesticides are used, ensuring the leaves remain pure and nutrient-rich, reflecting the pristine conditions of their high-altitude origins.

The production of Zheng Wei Tie Guan Yin is an intricate, time-honored process, requiring many painstaking steps to achieve its signature character. From sun withering (晒青) under gentle light to reduce moisture, to the repetitive alternation of tossing (摇青) and resting (摊青) that encourages enzymatic reactions, each step demands precision. The leaves are then fixated (炒青) at high temperatures to halt oxidation, followed by rolling (揉捻) to shape them into their iconic curled form. Finally, they undergo a series of roasting (焙火) and drying (烘干) sessions to achieve the ideal balance of flavor, aroma, and moisture content. This meticulous craftsmanship transforms the leaves into a vibrant tea with its characteristic orchid fragrance and lingering sweetness.