Often referred to as the tea of poets, "Iron Goddess" is our traditional-style Tieguanyin oolong. Its large leaves are medium oxidized to deep green colors and with steeping open slowly to release intense aromas, soft floral notes, and a flavor of fruit.
Lot Notes. Our lot of AnXi was grown near Xiamen along the coast of Fujian Province. Medium oxidized, we found some toastiness in its flavor and body in the cup. Purchased in 2024, we released this lot for sale in 2025.
Tea Facts. Locally, often called "sweet flower", this oolong is harvested about 4-6 weeks after the first green and white teas of spring. Grown in the coastal mountains near Xiamen, the tea's nuanced tastes are created in a multi-step, hours-long, process of oxidizing and rolling the leaves. It is made in the traditional, medium-oxidized style favored in China. Cultivar for this tea originated in the Wuyi Mountains.
Tasting Notes. Offers a full-mouth flavor that is light spice with stone fruit notes. Steeped, the leaves open to a rich deep green color. Its flavors will fully open on the second steep providing some notes of stone fruit with a nice lingering aftertaste. The liquor is rich & light-yellow.
Brewing Suggestions. Use three grams per eight ounces of water. The water temperature is best at boiling. Rinse the leaves briefly to awaken them, pour this water off and re-infuse. Steep for 2-3 minutes and taste. This tea will steep multiple times.
OOLONG TEA
3 grams/1 teaspoon per 6 ounces of water
195° - 205° F
2 Minutes
Oolong leaves are large. Once plucked, they are either rolled and lightly oxidized (Tieguanyin style) or are long and crafted to a reddish-brown color (Dan Cong style).
Tieguanyin is shades of green, almost blue. Its infusion opens to an aroma of lilies of the valley with a mouthfeel of gentle vegetal notes as it develops into a buttery, floral finish. Dan Cong is aromas of brown sugar and candied fruit. The mouthfeel is strong and full-bodied with a sweet, refreshing finish. In steeping, first rinse the leaves briefly to awaken them. This steep can be enjoyed for aroma. The second steep releases precious flavors. Multiple steeps are the norm for oolongs as they are complex and layered.