Tieguanyin originated in Xiping Township, Anxi County, and has a history of over 200 years. Regarding the origin of the Tieguanyin variety, two historical legends are still circulated in Anxi. One says that a tea farmer named Wei Yin from Xiping had a dream in which the Goddess of Guanyin bestowed a tea tree upon him, which he then dug up and planted. The other legend tells of a man named Wang Shirang from Yaoyang, Anxi, who picked leaves from a tea tree, processed them into tea, and presented it to the emperor. The emperor then bestowed the name "Tieguanyin."

The plucking and processing techniques for Tieguanyin tea are special. It does not involve picking very tender buds and leaves but rather harvesting 2-3 mature leaves from new shoots, commonly known as "open-face plucking." This refers to plucking when the leaves have fully unfolded and a dormant bud has formed. The freshly picked leaves must be kept fresh and intact. They then undergo cooling, sun-withering, and shaking (making the tea) until the natural floral fragrance is released and the aroma becomes rich. This is followed by pan-firing, rolling, and wrap-rolling (rolling the tea wrapped in cloth) to curl the tea leaves into granules before being baked over low heat. After becoming rough tea, it undergoes sorting, winnowing, picking, blending, and packaging to become commercial tea.

Tieguanyin is the finest grade of Oolong tea. Its quality characteristics are: the tea strips are curled, plump, round, and tight, heavy and even in weight, with a sand-green color. The overall shape resembles a dragonfly's head, a spiral body, and a frog's leg. After brewing, the tea soup is a golden, rich amber color like琥珀, with a natural, rich orchid fragrance. The taste is mellow, sweet, and fresh, with a long-lasting sweet aftertaste, commonly described as having a "musical rhyme." Tieguanyin tea has a high and lasting aroma, said to "remain fragrant for seven brews."

To appreciate Tieguanyin tea, one must have small, delicate tea utensils; both the teapot and cups are better when small. Fill the teapot halfway with tea leaves, rinse with boiling water, then formally brew for 2-3 minutes with more water before pouring into small cups for tasting. More water can be added continuously for subsequent brews. When tasting Tieguanyin, first smell its fragrance, then savor its taste. Although the amount consumed each time may not be much, it fills the mouth with fragrance and leaves an endless aftertaste.