Anxi Tie Guan Yin
Oolong Supreme Pest.Free

Imperial Grade 100 P.

Unroasted Imperial grade Tie Guan Yin in unparalleled quality from the terroir of origin, Anxi. Prize-winning tea farm, pesticide-free cultivation, hand-harvested. An absolute rarity. 40g
  • Highest quality of this classic oolong
  • Rare: only a few kilos produced each year
  • From the heart of the region of origin for Tie Guan Yin, Anxi
  • Named after the Goddess of Mercy (Guan Yin)
  • Award-winning regional organic tea farm
  • A rare Tie Guan Yin from pesticide-free cultivation
  • Multifaceted aromas shift with each infusion
  • Hand-picked (shoucai 采青)
  • Unroasted (Qing Xiang, 清香) for an especially floral aroma
  • Many infusions: when steeped for short periods, can be used for up to 10 infusions
Character Exceptionally elegant and subtle, delicate orchid and cinnamon notes, creamy and sweet. Light, jade green cup.
Tea Garden Privately operated and renowned tea farm. Exemplary tea farm for organic standards in the region.
Terroir Anxi, Fujian, China
Harvest 3rd autumn harvest 2019, beginning of October, hand-harvested
Cultivar Tie Guan Yin (鐵觀音), 100%
Elevation 600m above sea level
Oxidation/Fermentation 19-23% (light to medium fermentation), light/medium oolong. Two-staged sun-based and indoor withering (up to 24 hours), indoor fermentation (6-8 hours). Thereafter the oxidation is stopped (kill green) and the leaves are machine and hand-rolled and dried for over a day. Oven drying.
Roast No roasting
Organic Cert. Pesticide-free cultivation. Organic cultivation to Chinese standards since 2012.
Laboratory Tests Pesticides (including 641 different types as of 06/2017)
Awards The tea farm won gold and silver medals as well as the medal "King of Organic Tie Guan Yin" at the Cross-Strait Tea Cultural Contest 2013 and 2016
Grade 100/100 p. (oolong category); Imperial Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€2,397.50 / 1kg
In stock

Tea Farm

The tea farm uses pesticide-free cultivation and has adhered to Chinese organic standards since 2012. The farm is exemplary in the region and is officially recognised as a model tea farm for organic products. The tea farm won gold and silver medals as well as the medal “King of Organic Tie Guan Yin” at the Cross-Strait Tea Cultural Contest 2013 and 2016.

The farm is located at a secluded area in the place of origin of Tie Guan Yin at 600m elevation in the hills of Anxi. The growing conditions are ideal: the average temperature is 18°C with significant fluctuation between day and night. The high air humidity ensures copious fog. The red soil has a slightly higher pH value and is rich in many nutrients, which is why the soil is often considered the key factor in quality Tie Guan Yin teas.



An Imperial Grade Tie Guan Yin with the classic aroma profile associated with this excellent oolong. This tea is fermented and dried by hand according to a very precise time schedule. The leaves alone are an impressive sight to behold in their half-rolled shape. After a short period of steeping, the leaves open up to reveal a heavenly fragrance of orchid and lilac. The flavour is exceptionally elegant with notes of orchid and cinnamon and a long, honey-sweet finish. This tea can be used for up to 10 infusions with short infusion times, and each infusion has a slightly different aroma. This tea is a delicacy that is only produced in very small quantities each year.


Slightly rolled leaf (Ban Qiu Xing 半球狀)


Vibrant jade green


The tea farm won gold and silver medals as well as the medal “King of Organic Tie Guan Yin” at the Cross-Strait Tea Cultural Contest 2013 and 2016. Tea farmers from Fujian and Taiwan take part in this competition.


Oolong tea (from the Chinese for "black snake") has a degree of oxidation between that of green and black teas, which is why it is often known as a semi-oxidised tea. Oolong can roughly be categorised into lightly (10-29%), medium (30-60%), and heavily (up to 70%) oxidised varieties. After oxidation, oolong leaves are roasted, which lends the tea a special character. The wide range of production possibilities means that oolong teas are incredibly diverse. The best terroirs for oolong are generally considered to be in Taiwan and southern regions of China in and around the province of Fujian.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

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Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

This Tie Guan Yin is sourced from the region of origin for this great variety of oolong. This authentic Tie Guan Yin stands apart from counterfeits from nearby regions as well as Taiwanese variants produced according to the same methods and often given the same name.

There are a few myths regarding the exact origin of the cultivation of this tea, which is named after the Goddess of Mercy. According to legend, the Goddess appeared to a poor man in his dream. He showed the farmer a Tie Guan Yin tea tree that he could use for the cultivation of tea.

Authentic Tie Guan Yin have floral aromas that change with each infusion. This feature of the tea is intrinsically tied to the unique terroir as well as the climate in the hills of Anxi. Not only do the hills offer ideal drainage, but their proximity to the sea in a subtropical, moist climate in southern Fujian ensures advantageous conditions for growing tea plants. The most critical aspect of the cultivation of this tea, however, is the red soil which is both nutrient-rich and slightly sour.

The success story of this kind of oolong begins with the introduction of oolong production methods from Wu Yi during the Qing Dynasty. The local tea cultivars proved well-suited for oolong, and this new variant came into being. Unlike the oolong of Wu Yi, Anxi oolongs are not roasted as long and therefore develop a different kind of taste. The mildly toasted and caramel-like sweet Tie Guan Yin is also known as Chuang Tong (傳統) or traditional Tie Guan Yin.

At the end of the 1990s, a new oolong production method was introduced in Taiwan that completely refrains from the final stage of roasting. As a result, the floral and sweet aromas of the tea develop more intensely. This kind of Tie Guan Yin is known as Qing Xiang (清香) or "fresh taste", but is often translated as a "light Tie Guan Yin". Our Highest Grade Tie Guan Yin Pure belongs to this category.

For oolong teas, typically the bud and first three leaves are harvested by hand. These leaves are typically allowed to grow a bit larger than other teas such as green tea. After harvest the leaves are set out to wither in the sun, which begins the oxidation and fermentation processes as the leaves dry. Thereafter the leaves are brought indoors to continue withering where they are repeatedly moved about. Small tears in the leaves, especially at the edges, allow juice from the leaves to seep out and oxidise. During the next stage the leaves are laid out on either bamboo plates or large nets and placed in a fermentation chamber. The leaves are monitored until the tears in the leaves turn reddish-brown as a marker of fermentation.

Once the desired degree of fermentation has been reached, further oxidation and fermentation are halted with heat in an oven (kill green). Thereafter the leaves are broken up in a rolling machine so that the remaining leaf juice comes out and coats the outside of the leaves. The tea is then rolled, partially by hand and partially by machine (Ball Cloth Rolling, Baorou 包揉), to attain its characteristic half-rolled form. In the last stage the tea is placed in the oven to dry.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Anxi.
Sourced directly from the tea farmer.


Brewing Guide

2 heaped tsp per 200-300ml (80-85°C) water. Steep for 3 minutes.

The tea farmer's recommendation:

1. 90-95°C, 20 seconds then 90-95°C for 10 seconds for each subsequent infusion

Up to 7 infusions


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Oolong tea is traditionally brewed in a gaiwan (in small quantities) or a tall glass teapot with an integrated sieve so that the leaves are able to freely drift around inside the pot. For an especially aromatic infusion, we recommend a yixing teapot made from light-coloured clay.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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