Tie Guan Yin Twig is specially made for Sander's Tea. It is a combination of both leaf and twig, which is normally removed as the final step in making Tie Guan Yin. See also the blog article: ‘the twig in Tie Guan Yin‘.
Used is the Jin Guan Yin (Golden Goddess), a Tie Guan Yin cultivar grafted onto the roots of a Huang Jin Gui cultivar. Its purpose is to combine the flavor of Tie Guan Yin with the fragrance of Huang Jin Gui.
This Tie Guan Yin is made by the Lam family. They have a plantation in southern Fujian province in China. The plantation has an organic certificate. Traditionally I am used to Tie Guan Yin from the south, the one from the north tastes different. I myself am very happy with this Tie Guan Yin.
The tea is from the autumn harvest. Tie Guan Yin can be both very good when harvested in spring or autumn. A quote from the maker:"Tea from spring smells good, while tea from autumn tastes good". Tea plants of the Tie Guan Yin are replaced every few years because over time they grow less well and sprout less. On this plantation, this is done on a piece-by-piece basis so that the harvest can continue.
- Sourced: China (Xiping in Anxi, in southern Fujian)
- Growing altitude: 800 meters
- Natural farming
- Harvest, hand-picked (with a knife)
General information: Tie Guan Yin is one of the most famous teas from China. Basically, Tie Guan Yin is very fine in aroma and taste. There are so many flavor variations in its various grades that Tie Guan Yin alone is worth spending a lot of time on. You get a light, fine-drinking pleasant tea in return. See also the blog article: 'making Tie Guan Yin'.
