2024 Spring Parchmen-made Jade Anxi Tie Guan Yin - Light Roasted 清香型安溪铁观音 (春)
2024 Spring Parchmen-made Jade Anxi Tie Guan Yin - Light Roasted 清香型安溪铁观音 (春)
2024 Spring Parchmen-made Jade Anxi Tie Guan Yin - Light Roasted 清香型安溪铁观音 (春)
2024 Spring Parchmen-made Jade Anxi Tie Guan Yin - Light Roasted 清香型安溪铁观音 (春)

2024 Spring Parchmen-made Jade Anxi Tie Guan Yin - Light Roasted 清香型安溪铁观音 (春)

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Now serving at Sun Ray CafeParched by Parchmen (Ubi) and Pacto by Parchmen (Jalan Besar Community Centre)

Most will agree that lighted roasted Anxi Tie Guan Yin is perhaps the most forward on floral aromas in all teas known in the global tea world. The spinach and magnolia notes are very easy to recognise, and the lively mouthfeel leaves one salivating and longing for more. This batch of Tie Guan Yin is made by Parchmen & Co together with our tea master in the mountains of Anxi, Fujian. The leaves are harvested on 3rd May 2024 and roasted at 2 am on 4th May 2024.

Tie Guan Yin varietal originates from Anxi, Fujian China. It is harvested a total of 5 times in Anxi county, but recent years see only 4 harvests - spring, summer, early autumn, autumn and missing the winter tea. However, the farm we work with only harvest Tie Guan Yin twice a year - the 2 more valued harvests of spring and autumn. The farmer's adage rings loud: Spring water and autumn aroma (春水秋香). After a long winter, the bush would have accumulated substantial nutrients to brew a thick tea. Through summer till autumn, the bush would have bathed in enough sunlight to create aromatic compounds to brew a tea of higher aroma with a longer aftertaste. The abundance of sunlight in the middle two harvests usually produce teas of lesser elegance and coarser mouthfeel, and are usually sold in the mass market to Chinese restaurants. In Tie Guan Yin making techniques, there are three styles - lightly roasted, heavily roasted and aged. Ultimately, the tea drinker decides his preference. To combine the attractions of both the spring and autumn harvests, we are doing a 50-50 blend of 2024 spring and 2023 autumn leaves.

For speed to market, recent years see spring Tie Guan Yin being harvested before optimum maturity of the tea buds. Our tea avoids this commercial trend and is harvested on time. This tea grows in the tea mountains of Anxi Fujian, about 45 min's drive from Anxi urban centre. The tea farm is around 400m, located right on the ridgeline formed by Chinese eucalyptus trees (桉树) used for paper making. Growing amongst wild flora and fauna, osmanthus trees are planted with the tea shrubs to encourage cross-fertilisation between them for a more floral tea. At the start of May when the best Tie Guan Yin leaves are harvested, noon temperature is high at about 27°C and night temperature drops to 17°C. The diurnal range is beneficial to the development of quality Tie Guan Yin. The processing factory is right in the tea farm, allowing prompt processing and avoiding the uncontrolled oxidation experienced by leaves harvested a long distance away from factory. The farm does not use any chemical fertilizer but the tea shrubs benefit from the dung from cows which move through the farm.

Our tea master is Xu Liang Hu (许良虎), who is the Chinese government appointed custodian of the intangible heritage of Tie Guan Yin making techniques (非物质文化遗产铁观音制作传承人). 

In 22nd May 2023, Tie Guan Yin technique was recognised by UN FAO as a globally important agricultural heritage system.

We have made two grades of the Tie Guan Yin - Grade 1 and Special Grade. The special grade was hand and machine sorted for a more unform colour, reflecting the evenness of the leaves and clarity of flavour.


Brew Flavour
We are brewing this tea in our gaiwan, using 3g of leaves to 150ml of 95°C water, for 45 sec. Brew colour is cinnamon for the special grade and yellow greenish for grade 1. The dry and brewed tea are more unform in colour and size for special grade as compared to grade 1.

This spring tea offers a layered sensory experience. One first recognises the smooth and soft body, and the magnolia and spinach aromas come after. Aftertaste is floral and sweet, turning sweeter as it cools. The heavier body gives the tea a juicy texture.
The good stamina of Tie Guan Yin allows it to be rebrewed multiple times, living up to another adage that there is residual aroma even after seven brews. Add 15 sec for subsequent brews. The special grade is clean, sweet and without astringency. Its elegance leaves an impression. The grade 1 has a slight astringency with more brews.


Welcome onboard Parchmen & Co, and travel with us to savour our world in a cup!


3g to 150ml
90-95C for 45s
Subsequently 90C for 60s

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