Traditional Tieguanyin 2026

Once again crafted by Master Chen, a tea master dedicated to preserving the old ways of producing Tieguanyin in Anxi, this tea received a very light roast. For both Traditional Tieguanyin 2026 and Traditional Jinguanyin 2026, he kept the roasting lighter than for last year’s Traditional Tieguanyin, allowing the differences between the two cultivars to emerge more clearly.

The olive-green leaves offer an expressive interplay of fruit and flowers from the very first infusion. Lush tropical blossoms mingle with notes of red apple, pear, and peach, creating a lively, fragrant cup. The generous floral character runs through the tasting experience, accompanied by the rounded sweetness of ripe fruit.

Compared with Traditional Jinguanyin 2026, this is the more exuberant of the pair, with pronounced tropical florals and ripe fruit from the outset. Jinguanyin opens more gently, with cream, vanilla, and delicate white flowers, before revealing crisp green apple in later infusions. Thanks to their more traditional processing, with greater oxidation and a very light roast, both teas favour fruity and floral notes over the fresh, green character of our Qing Xiang Tieguanyin, Qing Xiang Tieguanyin superior, and Qing Xiang Tieguanyin Wang.

Written by Karsten

Master Chen brewing two of his traditional Tieguanyin during our visit to his factory.