Identity and origin
Tieguanyin is both a cultivar and an oolong style. Anxi examples range from greener qingxiang tea to fuller traditional or roasted expressions.
Craft and leaf style
Leaves are withered, shaken, partially oxidized, fixed and repeatedly rolled into compact balls. Stem removal and roast choices vary by style.
Aroma, taste and texture
Orchid, gardenia, cream, ripe fruit and a clean mineral sweetness may appear; stronger roast adds nut and caramel.
Practical guidance
Use 5-7g per 100ml at 90-100°C, smelling the lid between short infusions.
Identification and caution
Ask whether it is qingxiang, nongxiang, traditional or roasted. 'Tieguanyin' alone does not tell you the finished style.
