Déesse de Fer de la Miséricorde Oolong

The making of Tie Guan Yin is one of the most intricate in Chinese tea production, requiring precision at every stage. Freshly picked leaves are first withered in sunlight to reduce surface moisture and begin softening the leaf structure. This brief exposure helps to develop the tea’s signature floral fragrance.

After withering, the leaves are gently shaken in bamboo trays - a crucial step that lightly bruises the edges, encouraging controlled oxidation. This partial oxidation is what defines oolong tea, sitting between green and black teas in both process and taste. The timing and intensity of shaking are adjusted throughout the evening, with artisans judging progress by aroma and touch rather than strict timing.

Once the desired level of oxidation is reached, the leaves are quickly pan-fired to halt further enzymatic activity. They are then rolled into their distinctive tight, semi-spherical shapes, which protect the delicate flavour compounds and allow the tea to unfurl gradually during brewing.

Finally, the tea is dried to lock in its complex aromatics and ensure longevity. The result is a lightly oxidised oolong that reflects both the finesse and discipline of traditional Anxi craftsmanship - a process that transforms fresh green leaves into one of China’s most celebrated teas.