The Tieguanyin Project, Fall 2021 | Wulong Tea | TeaSource
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The Tieguanyin Project, Fall 2021 | Wulong Tea

  • The Tieguanyin Project, Fall 2021 loose leaf wulong tea
  • The Tieguanyin Project, Fall 2021 loose leaf wulong tea
  • The Tieguanyin Project, Fall 2021 steeped cup wulong tea

The Tieguanyin Project, Fall 2021 | Wulong Tea
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Available online only. Very limited quantity.

TeaSource Exclusive! Only 8 kilograms made each of this one-time only experiment! 

This package contains:

  • One 2 oz. bag of Tieguanyin Project, Fall 2021 made by Daniel Hong
  • One 2 oz. bag of Tieguanyin Project, Fall 2021 made by Mr. Wang Xiang Ming (he goes by Ming)
  • A sample of November Tieguanyin, also made by Ming (unrelated to this project)
  • A printed brochure about the project

Charismatic honey flower aromatics. The bright and floral cup is softened by an intense lingering sweetness. These are the standards for this popular style. There are slight differences between these teas. See if you can tell the difference.

Both these teas were produced on October 9th, 2021 from the exact same material at the exact same time – one batch by Daniel Hong and one by Mr. Wang Xiang Ming (known as “Ming”). The material was harvested from Ming’s brother’s garden on the south-facing side of “Queen Bee” mountain in Lutian Village, Anxi county, Fujian. As the name states, it’s made from the Tieguanyin cultivar, 1 bud and 3 leaves pluck, growing at approximately 2,200 feet.

What is Tieguanyin?

The exact translation for Tieguanyin is “Iron Goddess of Mercy” and the loose pronunciation is “tee-uh-gwon-yin.” By definition, these teas are made from the Tieguanyin cultivar. Anxi County is its home. It gets its name from Guanyin, the Buddhist bodhisattva of compassion, an important figure in both Chinese Buddhism and folk religion. The farmer and scholar Wang Si Nang gets credit for identifying and propagating this cultivar, which is famously difficult to work with, but possesses great potential. It’s been said that if you can successfully make Tieguanyin, you can make anything.

What is the The Tieguanyin Project?

Daniel Hong is not satisfied with the Tieguanyin teas he’s been finding lately and decided to create one himself. He’s looking to capture what he refers to as “Guanyin Charm” - which can be loosely described as having a fruit/flower aroma with heavy body – almost like you could eat it. This is a continuous experiment that started in spring 2021 with the next round scheduled for spring 2022.

The 2021 Covid-19 situation in China forced a temporary change from the original intent of the Tieguanyin Project. To make the best of it, Daniel (with the help of Ming) took the opportunity to make a more popular “green” Tieguanyin style, and offer the fall edition of the project as a dual path – two teas from the same material, but two different tea makers doing it two different ways. This greener style is common style in China and America today and focuses more on a sweet/floral character.

Click here to read more on the blog!

Ingredients: wulong tea

Western Steeping Instructions

4 grams | 12 oz water | 212°F | Steep 3 min. 

Traditional Steeping 

Use 8 grams of tea with boiling water in a 150ml gaiwan or teapot:

  • 10 second rinse (discard this steep)
  • 1st Steep – 25 seconds
  • 2nd Steep – 15 seconds
  • 3rd Steep – 20 seconds
  • 4th Steep – 40 seconds
  • 5th Steep – 75 seconds

Number of Cups

2 oz makes 19 cups