Home / Oolong / China / Tieguanyin

Oolong tea · Rolled oolong

Tieguanyin

铁观音, Iron Goddess of Mercy

8.7/10 editor's score

The best-known oolong from Anxi in southern Fujian. Rolled into tight balls, it ranges from fresh and floral modern styles to darker, roasted traditional ones.

RolledGongfuFloral
↓ Jump to brew guideAbout this teaCompare

Based on published sources, not yet tasted.

Dry leaf of Tieguanyin, top-down

What you need

3 g leafTieguanyin
200 ml water90 to 95°C
Steep 3:002 steeps
LiquorGolden-yellow in light style, amber when roasted
Served inGaiwan and small cups

At a glance

The best-known oolong from Anxi in southern Fujian.

CaffeineMedium~30 to 50 mg, our estimate
Beginner fit8.0 / 10From the editor's score
HarvestSpring (April to May) and autumn (September to October)The main harvest, balanced and full.
Pairs withDim sum, Steamed seafood, Light pastries, Fresh fruitLess good with very spicy dishes
Grown atHills, about 300 to 1,000 mAnxi, Fujian
Served inGaiwan and small cupsGongfu style, many short steeps

About Tieguanyin

What sources say about the taste

Light modern Tieguanyin is described as intensely floral with a creamy body, while traditional roasted versions show toasted, fruity and caramel notes. A lingering sweet aftertaste, called "yun", is prized 1.

01 · Aroma

First sip

Lift the cup and smell before you drink.

02 · Taste

Middle

Let it sit on the tongue for a moment.

03 · Finish

Finish

What stays after you swallow.

Hover or tap a noteBigger image and more dots mean a stronger note.

Notes and intensities are an editor's summary of published tasting notes, not our own tasting.

Where it grows

AnxiFujianCHINA
Region
Anxi County, Quanzhou, Fujian 1
Styles
Light "jade" style and traditional roasted 1
Oxidation
Light to medium
Plant
The Tieguanyin cultivar 1

More from Anxi and China.

History and culture

Two legends explain the name. In one, a poor farmer named Wei looked after a temple of Guanyin and was led in a dream to the tea bush. In the other, a scholar named Wang found the plant and presented it to the Qianlong Emperor 1.

Tieguanyin was traditionally roasted. From the 1990s a lighter, greener style became popular 1.

Editor's score

8.7/10

Weighted across six criteria: flavour 30%, heritage 20%, availability 15%, value 15%, beginners 10%, versatility 10%.

Based on published sources, not yet tasted. Rates the tea style, not a brand. How we score →

1086Flavour & complexity: 9.0Origin & heritage: 9.0Availability: 8.5Value: 8.5Beginner-friendliness: 8.0Versatility: 8.0Flavour 9.0Heritage 9.0Availability 8.5Value 8.5Beginners 8.0Versatility 8.0
Taste profile and caffeine

Profile is an editor's summary of published tasting notes, not a lab measurement or our own tasting.

Caffeine

Brewed coffee~95 mg
Black tea (average)~47 mg
Tieguanyin~30 to 50 mg
Green tea (average)~28 mg

Our estimate for a Western cup. Per 8 fl oz (240 ml) cup. Coffee and tea averages from Mayo ClinicC.

Harvest calendar

Tieguanyin is picked mainly in spring and autumn. Tap a month or a season.

Cultivars and plant

Made from the Tieguanyin cultivar of Camellia sinensis, sometimes called "red-heart" Tieguanyin. Cheaper teas sold under the name may use other cultivars 1.

How it is made
01Plucking

Mature leaves, usually three or four with the stem.

02Withering

In sun, then indoors.

03Tossing

Leaf is shaken to bruise the edges.

04Fixing

Heated to stop oxidation.

05Rolling

Wrapped in cloth and rolled many times into balls.

06Roasting

Light or heavy roasting, depending on style.

Dry leaf and liquor
Dry leafTight, glossy green balls (light) or darker brown (roasted).
LiquorGolden-yellow in light style, amber when roasted.
After steeping
Wet leafThick leaves with reddened edges in traditional style.

The colour swatch is an approximate guide, not a photograph.

Food pairings and storage

Works well

  • Dim sum
  • Steamed seafood
  • Light pastries
  • Fresh fruit

Best avoided

  • Very spicy dishes

Pairings are general suggestions from the tea's style, not tested matches.

Storage

  • Airtight, opaque tin or pouch, away from light, heat, moisture and strong smells.
  • Keep it out of the fridge unless fully sealed, to avoid condensation.
  • Most loose tea is at its best within a year. Note the harvest date on the tin.
Grades and fakes

There is no single grade system. Sellers use terms such as "special grade". Style (light, traditional) and season matter more.

How to spot a poor or fake one

  1. Ask whether it is the true Tieguanyin cultivar.
  2. Very green, heavily fragrant cheap teas may be scented or poorly made.
  3. Check the harvest season and year.
FAQ
Is Tieguanyin green or oolong?

It is an oolong. The light style can look very green, but it is partly oxidised.

How many times can I steep it?

Gongfu style, often six to eight times or more.

Find it inOolong teasTeas from ChinaAnxiRolledGongfuFloral

Sources

  1. Wikipedia, "Tieguanyin". en.wikipedia.org/wiki/Tieguanyin
  2. Wikipedia, "Oolong". en.wikipedia.org/wiki/Oolong
  3. Mayo Clinic, "Caffeine content for coffee, tea, soda and more". www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/caffeine/art-20049372

Scores and content updated 30 Oct 2026.