Traditional Jinguanyin 2026

New to our collection, Traditional Jinguanyin 2026 invites a side-by-side comparison of two cultivars: Jinguanyin and the Tieguanyin used in our Traditional Tieguanyin 2026. Both teas were crafted by Master Chen, a tea master dedicated to preserving traditional Tieguanyin production in Anxi. He chose a very light roast for both − lighter than for last year’s Traditional Tieguanyin − to bring out the individual character of each cultivar.

The first infusions open with buttery sweetness, delicate white flowers, and a touch of vanilla. A creamy mouthfeel gives the tea a soft, enveloping character, before crisp green apple emerges in later steeps, adding a fresh, lively counterpoint.

Jinguanyin is the gentler of the pair, with understated white blossoms and a gradual evolution in the cup. Traditional Tieguanyin 2026 is more immediately expressive, offering tropical flowers, red apple, pear, and peach from the outset. 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.