TASTING TIEGUANYIN WITH US?
This tea is part of NYTS’s September exploration of Tieguanyin.
Discover how four different expressions of the Tieguanyin cultivar can produce remarkably different cups through the NYTS Virtual Tea Club and our Tieguanyin educational series.
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Harvest Location: Baodu Village Anxi County, Fujian Province
Harvest Date: October 2022
Elevation: 850m
Cultivar: Tieguanyin Hong Xin
Dry Leaves: Rolled
Flavor: Nutty
 
This ‘chuan tong’ (传统) or traditional Tie Guan Yin represents the heritage and depth of Chinese tea craftsmanship. Unlike the lighter, floral modern versions, this tea follows the classic roasting process passed down through generations, offering a richer, more layered flavor experience.
Crafted with meticulous skill, the leaves undergo longer oxidation and multi-stage roasting, resulting in tightly rolled nuggets with a deep amber hue. Upon brewing, it releases a warm, roasted aroma laced with notes of baked grain, caramelized sugar, and toasted nuts. The liquor is a clear bronze-gold, smooth and full-bodied with a mellow sweetness, a slight mineral edge, and a long-lasting finish reminiscent of orchid, wood, and ripe fruit.
 
This is the true old-school Tieguanyin—robust, comforting, and profoundly aromatic. Each steep brings out new depth, making it a favorite for seasoned drinkers seeking authenticity and complexity.
 
 
Learn before you brew: Read the NYTS Tieguanyin Guide, watch Yi Tian Yi Cha and explore more tea education in the NYTS Tea Education Library. You can also explore the Virtual Tea Club.