Anxi, located in Fujian province, China, is celebrated for its Tie Guan Yin tea. However, the Traditional Anxi Oolong from this region boasts a unique fruity flavour, distinguishing it from Tie Guan Yin.
Anxi: A Renowned Hub for Oolong Tea Production in China
Fujian Province, renowned for its rich tea heritage, boasts several prominent tea producing regions like Fuzhou, Fuding, Anxi, and Wuyishan. Among these, Anxi stands out as a distinguished origin of oolong tea. Anxi oolong tea, alongside Wuyishan and Phoenix Dan Cong teas, holds the esteemed title of one of China's three major oolong teas. At the forefront of Anxi's tea culture is the oolong tea crafted from the Tie Guan Yin cultivar, while recent years have seen the rise of other popular cultivars like Huang Jin Gui.
Anxi, known for its expertise in oolong tea production, played a significant role in transmitting tea manufacturing methods to Taiwan. However, there are notable differences in the production process between the two regions. In Taiwan, oolong tea is crafted using relatively younger tea leaves and undergoes a lighter level of enzymatic fermentation compared to Anxi. Consequently, Taiwanese oolong tea showcases refreshing qualities akin to green tea, with a delicate mouthfeel. On the other hand, Anxi's oolong tea employs more mature tea leaves and undergoes a deeper fermentation process, resulting in robust flavours and aromas synonymous with oolong tea. Moreover, the finishing method further diversifies the flavour profile. Anxi oolong teas are often categorized based on their finishing method: those with floral fragrances, known as Qing Xiang, or those subjected to roasting to enhance nutty flavours. These distinctions contribute to the diverse range of flavours and experiences offered by Anxi's oolong teas.
Distinctive fruity fragrance achieved through deep fermentation
The Traditional Anxi Oolong Tea is a blend crafted from three distinct cultivars, Tie Guan Yin, Mao Xie, and Ben Shan, cultivated at a high altitude of around 1000m in Anxi Datong village. Characterized by its traditional style, this tea undergoes an extended fermentation process. By adopting a Qing Xiang finishing method, this tea stands out from modern Tie Guan Yin varieties, renowned for their orchid like flavour, instead offering a fragrance reminiscent of tropical fruits. In today's tea market, teas requiring meticulous work and prolonged fermentation are increasingly rare and challenging to find, making Traditional Anxi Oolong Tea a prized and unique find for tea enthusiasts.
As a result of its meticulous fermentation process, this tea boasts a visually striking appearance reminiscent of the vibrant colours of autumn leaves. When brewed, the liquor takes on a rich, deep ochre hue, enhancing the overall sensory experience of enjoying this exquisite tea.
A distinctive fragrance reminiscent of tropical fruits and starch syrup
Upon tasting, the captivating flavour of this tea unfolds with delightful notes reminiscent of tropical fruits such as pineapple, pomegranate, and guava, accompanied by a lingering sweetness akin to syrup. Its robust body, derived from the inclusion of the Mao Xie cultivar, envelops the palate with a satisfying fullness, offering a truly indulgent experience. As each sip is savoured, the flavour expands, creating a vibrant and elegant sensation that lingers on the palate long after the tea is consumed. Moreover, the tea boasts a moderate depth of finishing, making it effortlessly enjoyable for tea enthusiasts of all preferences.
