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 2023, we released this lot for sale in 2024.
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.
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Iron Goddess Wulong
This Iron Goddess of Mercy is roasted just enough to represent a classic wulong flavor. The tea leaf quality is also very standard. I enjoy this wulong after my lunch and i'm a 100% satisfied with my purchase.
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revised review
After noodling with prep method I wanted to raise an earlier review I did to 5 stars. This had floral secrets locked away - a great tea tea for meals and general drinking. Its subtlety belies a floral consistency in flavor delivery. This could be a new daily drinker.
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anxi
Has the same characteristics I hav e come to expect from your anxi. Very drinkable and one of my favorite breakfast teas.
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Anxi Oolong Tea
A rich delicious tea. I mix it in with Yunnan for extra flavor. It can also be served on its own either brewed stronger for the morning or lighter for the afternoon.
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good tea
Good tea. Excellent taste and good price.
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Standard restaurant quality tea
This tea has tobacco smell, and grassy taste. It reminds me of tea i drink in chinese restaurants. Nothing special but clean taste. I rinsed the leaves in hot water for 5 to 10 seconds. The first steep of 1.5 minutes was pretty bland tasting. The 2nd steep of 2 minutes tasted a lot better than the first.
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AnXi Oolong
Great tea for that bit of extra flavor that I want (and need) at times. Slight smoke flavor that lingers nicely. Several seeps still produce the desired taste. One of my favorite Oolong teas.
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anxious for anxi
Nice aftertaste. Slick on the tongue
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A fine tea, pleasant, and offering several tastes
This is clearly an excellent tea, and it can be brewed in several ways. With water about 195 and a short steep, much of the green tea character comes out, while a full boil and a longer steep produces a brown color and more robust flavor. The rolled leaves open in pot and produce a nice fragrance.