When it comes to Tieguanyin, the impression is usually of clear soup and green leaves with a high fragrance. Walking through the streets and alleys of Anxi, the hometown of Tieguanyin, the tea tables are filled with light fragrance Tieguanyin. Only old tea drinkers make and drink the ancient method Tieguanyin themselves. In the eyes of the older generation, the charm of Tieguanyin is best reflected in the ancient method.
However, the traditional ancient method Tieguanyin has not spread beyond Fujian. To cater to the light fragrance preferences of tea lovers across the country, the light fragrance Tieguanyin dominates the mainland Chinese market.
What is ancient method Tieguanyin?
Ancient method Tieguanyin, derived from the traditional production method of Anxi Tieguanyin, is also known as charcoal-roasted Tieguanyin. It involves roasting semi-fermented Tieguanyin tea with charcoal for 24-72 hours. The heat must be controlled just right, with the ideal temperature being 50-60 degrees.
Ancient method Tieguanyin is completely different from the common light fragrance Tieguanyin with clear soup and green leaves. It—
has a more stable aroma,
a richer taste,
and a sweeter aftertaste.
Gentle charcoal roasting
Charcoal roasting has this characteristic: the temperature of the burning charcoal rises slowly and evenly from low to high as the roasting time extends. The charcoal fire slowly draws out the tea's fragrance and promotes its transformation, eventually forming a deep, ripe fruit aroma with a unique charcoal fire flavor. Every hour or so, the tea in the roasting basket must be turned thoroughly to ensure each grain receives equal and uniform heat.
As the temperature rises, the roaster must cover the charcoal with ash at the right moment, and the amount of ash must be just right (too little and the temperature is too high; too much and the temperature is too low). Article from WeChat public account cha567.
Guarding the basket: It is essential to guard the roasting basket for 24-72 hours. Otherwise, if the tea is burnt, all efforts will be in vain. Only a tea master who truly loves tea can persist in such guarding year after year...
Charcoal roasting vs. electric roasting
Compared to the low yield of charcoal roasting, electric roasting, which relies on machine control, is much more convenient. The difference between charcoal-roasted tea and electric-roasted tea can be seen from their aromas:
Electric-roasted tea has a good aroma when brewed, but the taste is lighter when drunk. Some say the aroma of electric-roasted tea is like a flash in the pan, while the aroma of charcoal-roasted tea is like practicing Tai Chi, with a lingering aftertaste. The tea soup contains a restrained charcoal fire aroma that remains consistent from the first brew to the last.
Warm winter ancient method Tieguanyin
On our journey to find tea, we met the maker of ancient method Tieguanyin and personally appreciated and tasted such wonderful tea.
Appearance: Tightly rolled granules, dark in color
Tea soup: Soft and smooth
Leaves: Dark green, plump and even, with visible red edges
Aroma: Orchid fragrance with ripe fruit notes, lingering after drinking
Due to its heavier fermentation and charcoal roasting process, ancient method Tieguanyin is warm in nature and does not harm the stomach. It is also easier to store than light fragrance Tieguanyin, making it an excellent choice for winter drinking.