{"product_id":"o26","title":"Tie Guan Yin Lan Yun","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Flavor Reminiscent of Orchid Flowers and Fresh Peaches\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Tie Guan Yin Lan Yun is an Anxi-produced Tie Guan Yin characterized by a rich flavor reminiscent of orchid flowers and fresh peaches, with a sweet taste that deeply penetrates the throat.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Made from high-quality spring-plucked tea leaves, it features no astringency or bitterness, a deep aftertaste, and a mellow, deep flavor that is impressive upon first tasting.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details of Anxi Tie Guan Yin Lan Yun\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dark green rolled dried tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F0FB1ACC-91D9-4EF4-93FE-4E4534F82F06.png?v=1613997602\"\u003e\u003cbr\u003e These are the leaves of a Qing Xiang type Tie Guan Yin. Due to its green color, it is often mistaken for green tea.\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tie Guan Yin from Anxi, Fujian Province\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tie Guan Yin is perhaps one of the most globally well-known Chinese teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    There are various theories about the origin of the name Tie Guan Yin, but nowadays it is used to refer to the \"cultivar.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    In other words, oolong tea made from the Tie Guan Yin cultivar is called \"Tie Guan Yin.\" Incidentally, the method of making Tie Guan Yin in Anxi spread to Taiwan.\n\u003c\/p\u003e\n\u003cp\u003e\n    Muzha Tie Guan Yin, still found near Taipei, Taiwan, preserves the traditional Anxi Tie Guan Yin making method. The basic technique of Taiwan's high mountain tea also has its roots in Anxi.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, the history of Tie Guan Yin is relatively short, having only a few hundred years in its current form. Although tea existed in the Anxi region before then, it was somewhat different from today's Tie Guan Yin.\n\u003c\/p\u003e\n\u003cp\u003e\n    Originally, Tie Guan Yin had its origins in Wuyi Rock Tea, and like Wuyi oolong, it was traditionally charcoal-roasted.\n\u003c\/p\u003e\n\u003cp\u003e\n    One reason why Tie Guan Yin from Anxi is of such high quality is its soil. Anxi is covered with yellow-brown clay, rich in zhuni clay, similar to the tea-producing region of Uji in Japan and the teapot-producing region of Yixing in China.\n\u003c\/p\u003e\n\u003cp\u003e\n    Thanks to the abundant iron content in the soil, it produces tea with a mellow, rich flavor.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea bushes in front of a signboard with red characters\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/47529AD8-DC28-487D-94DC-392BB7E7C98C.png?v=1613996795\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Qing Xiang Type with Orchid Flower Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    Recently, the non-roasted type has gained high popularity. The non-roasted Tie Guan Yin is called Qing Xiang type and appears green.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor of the tea leaves is quite fruity, generally described as having an orchid flower flavor, but I find it closer to a peach flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor of Tie Guan Yin is really strong, and those who drink it for the first time are often shocked.\n\u003c\/p\u003e\n\u003cp\u003e\n    Many people who travel to China and drink Qing Xiang Tie Guan Yin for the first time become so captivated that they fall in love with Chinese tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea terraces spreading across a mountain slope\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/DD42CF65-3A2A-43E5-8F20-D64A02FBCCC6.png?v=1613996854\"\u003e\u003cbr\u003e Tea leaves of the Tie Guan Yin cultivar\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person in a white shirt walking on a path between tea terraces\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A8D796A4-514A-4321-B6E8-4F96A182F171.png?v=1613996878\"\u003e\u003cbr\u003e Tea plantation of the Tie Guan Yin cultivar in Anxi\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Plucking After the Branches Grow\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Anxi, tea buds sprout in March, which is about half a month to a month earlier than in Japan. In Japan, the tea harvest season is from mid-April to mid-May.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, in the case of Tie Guan Yin, plucking does not happen in March, nor in April. Tea plucking is done in May when the tea leaves have grown significantly and become large and hard.\n\u003c\/p\u003e\n\u003cp\u003e\n    By this time, the stems of the tea have turned from green to brown, and the buds are gone, becoming more like \"branches.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    To produce the unique flavor of Tie Guan Yin, young buds are insufficient, and large, fully-grown leaves are necessary. The rich flavor of Tie Guan Yin can only be achieved through deep fermentation of mature leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    Moreover, Anxi Tie Guan Yin is known for its strong throat feel, partly because fully-grown leaves are used.\n\u003c\/p\u003e\n\u003cp\u003e\n    Compared to young buds, fully-grown leaves have a higher polyphenol content, and high polyphenol content means more minerals.\n\u003c\/p\u003e\n\u003cp\u003e\n    It's the same principle as fruit that stays on the tree until the end being more flavorful.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hands holding freshly plucked green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/CC81FCD1-51D4-4A31-A462-CDC5DA67CC9B.png?v=1613997012\"\u003e\u003cbr\u003e Harvesting after the branches have grown very large\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Close-up of a pile of green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F68478D4-5025-47E7-9A5F-3A22C8B1D501.png?v=1613997044\"\u003e\u003cbr\u003e Tea leaves immediately after fermentation\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Highly Fermented Tie Guan Yin Even if It Looks Green\n\u003c\/h2\u003e\n\u003cp\u003e\n    The liquor color of the brewed tea is light greenish-yellow, and many people say that \"recent Tie Guan Yin is no different from green tea.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    However, Tie Guan Yin is a completely different tea from green tea. Judging it as green tea just because it looks green is a bit hasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    In the case of Tie Guan Yin, it is actually deeply fermented. Therefore, it is quite different from green tea. It is more fermented than Taiwanese oolong tea, and at the end of fermentation, the edges of the tea leaves turn reddish-brown.\n\u003c\/p\u003e\n\u003cp\u003e\n    A unique process in Tie Guan Yin production is the removal of the browned edges during processing. This removal is sometimes done by hand, and recently, machines are used.\n\u003c\/p\u003e\n\u003cp\u003e\n    Even in high-grade Tie Guan Yin, the tea leaves often appear broken and do not retain their original shape after this process.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hands sorting through green tea leaves on a round bamboo tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/06C2F6BE-7CF7-480F-A420-809982423AC3.png?v=1613997119\"\u003e\u003cbr\u003e The photo above shows the removal of the edges by hand\n\u003c\/div\u003e\n\u003cp\u003e\n    The finished Tie Guan Yin often has protruding stems due to the late harvest.\n\u003c\/p\u003e\n\u003cp\u003e\n    To achieve a clearer flavor, the stems are carefully removed by hand in Anxi. Visiting Anxi in May and June, you will see people everywhere removing stems from Tie Guan Yin.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Workers in white caps sorting tea leaves by hand on bamboo trays\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F6CA3892-CD07-4EC1-9665-CC847F5E9D67.png?v=1613997174\"\u003e\u003cbr\u003e Manual removal of stems even in large factories\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hands sorting tea leaves spread on a white cloth\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0B220224-B5AF-4A1B-8609-41184A9BAA40.png?v=1613997194\"\u003e\u003cbr\u003e Hand removal of stems\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    How the Grade of Tie Guan Yin is Determined\n\u003c\/h2\u003e\n\u003cp\u003e\n    In the case of Tie Guan Yin, the Qing Xiang type is generally the most expensive.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is not determined by anyone specifically, but because of its high market demand. The grading of Anxi tea is very clear: the stronger the depth and throat feel, the higher the price.\n\u003c\/p\u003e\n\u003cp\u003e\n    In other words, as the quality increases, the tea becomes softer, and the depth of flavor increases. Since Anxi Tie Guan Yin uses fully-grown branches as raw material, many teas exhibit strong astringency.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, tea selection must be done carefully, and we evaluate the presence of astringency by brewing the tea very strong and repeatedly swishing it in the mouth.\n\u003c\/p\u003e\n\u003cp\u003e\n    Generally, tea harvested at high altitudes, from the first flush, and grown with minimal nitrogen-based fertilizers is of good quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tie Guan Yin Lan Yun sold by HOJO offers a transparent flavor, deep richness, and no unpleasant astringency.\n\u003c\/p\u003e\n\u003cp\u003e\n    Furthermore, Anxi Tie Guan Yin has a very strong personality, and it is important to carefully choose the teapot when brewing it.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, using glass, porcelain, or bone china is advisable. The teapots from Nosaka and Mumyoi in HOJO's lineup are well-suited. If you already own these teapots, please use them. If not, using incompatible teapots can flatten the flavor and reduce richness.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932462969008,"sku":"o26ca","price":19.0,"currency_code":"USD","in_stock":true},{"title":"70g (in can)","offer_id":44932463001776,"sku":"o26cc","price":64.0,"currency_code":"USD","in_stock":true},{"title":"210g (large bag\/70g x 3 bags)","offer_id":44932463034544,"sku":"o26cb","price":189.0,"currency_code":"USD","in_stock":true},{"title":"630g value pack (large bag [70g x 3 bags] x 3 bags)","offer_id":44932463067312,"sku":"o26cv","price":456.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0063.jpg?v=1737905846","url":"https:\/\/hojotea.com\/en-en\/products\/o26","provider":"お茶の専門店HOJO \/ HOJO CO., LTD.","version":"1.0","type":"link"}