Tie Guan Yin: The Fragrant and Nutritious Oolong Tea

Tie Guan Yin

Introduction to Tie Guan Yin:

Tie Guan Yin is a type of oolong tea originating from Anxi County, Fujian Province. It is a semi-fermented tea that falls between green tea and black tea. Considered one of the top ten famous teas in China, Tie Guan Yin is known for its fragrance and taste. It is not only a delicious and natural beverage, but also has various health benefits. In addition to the general health benefits of tea, Tie Guan Yin also has anti-aging, anti-cancer, anti-arteriosclerosis, diabetes prevention and treatment, weight loss, dental health, heat-clearing and detoxifying effects, as well as the ability to counter the negative effects of smoking and alcohol consumption.

Classification:

Tie Guan Yin can be roughly categorized into three types based on the degree of fermentation and production process: Qing Xiang (Light Fragrance) type, Nong Xiang (Heavy Fragrance) type, and Chen Xiang (Aged Fragrance) type.

Qing Xiang (Light Fragrance) Tie Guan Yin: This type has a relatively mild and slightly sweet taste. It is produced using modern techniques and is the most common type of Tie Guan Yin in the market. Qing Xiang Tie Guan Yin has a green color, clear soup, rich fragrance, obvious floral aroma, and a mellow taste. However, due to its cold nature, excessive consumption may cause stomach discomfort and insomnia.

Nong Xiang (Heavy Fragrance) Tie Guan Yin: This type has a rich and long-lasting fragrance, with a strong aftertaste. It is made using traditional techniques and undergoes roasting and other processing methods. Nong Xiang Tie Guan Yin is characterized by its "fragrance, richness, mellow taste, and sweetness". It has a dark color, golden soup, pure fragrance, and a thick flavor. Compared to Qing Xiang type, Nong Xiang Tie Guan Yin has a warmer nature and offers thirst-quenching and spleen-warming effects.

Chen Xiang (Aged Fragrance) Tie Guan Yin: Also known as "old tea" or "ripened tea", Chen Xiang Tie Guan Yin is produced by storing Qing Xiang or Nong Xiang Tie Guan Yin for a long period of time and repeatedly processing it. It is also a semi-fermented tea. Chen Xiang Tie Guan Yin is characterized by its "thickness, mellow taste, smoothness, and softness". It has a dark color, rich soup, sweet and mellow taste, and a lingering fragrance. Its characteristics and flavor are similar to Pu-erh tea, black tea, and dark tea, and it carries a heavy historical and cultural significance.

Charcoal-roasted Tie Guan Yin is a type of Nong Xiang Tie Guan Yin. It is the last step in the processing of finished oolong tea and involves roasting the Qing Xiang type with charcoal. The duration of roasting and the level of heat depend on personal preference and market demand.

Value and Functions:

Nutritional Composition

In the early 19th century, the components of tea began to be studied. Through modern scientific separation and identification, it has been found that tea contains over 450 organic chemical compounds and more than 40 inorganic mineral elements. These organic and inorganic components of tea contain numerous nutritional and medicinal substances. The organic compounds mainly include tea polyphenols, alkaloids, proteins, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, and more. The content of organic compounds in Tie Guan Yin, such as tea polyphenols, catechins, and various amino acids, is significantly higher than in other types of tea.