After drying and cooling processes, Ti Kuan Yin tea is sealed, stored in warehouses or cellars of stone and wood structures for a natural aging processe, and taken out and baked by charcoals for 30-60 hours after each one or two years. According to the changing period of its contents, aged Ti Kuan Yin could be classified into several grades: 5, 10, 15, 18 and 28 years, 10 to 28 years old Ti Kuan Yin are the best.
Different from normal green Ti Kuan Yin, dry tea of aged Ti Kuan Yin is black and shiny, its tea soups are dark yellow and enduring with a sweet aftertaste. Aged Ti Kuan Yin helps to digest and to reduce blood pressures and body fats.
Made from tender leaves of Tie Guan Yin 铁观音 [tiě guān yīn] trees, it is the king among all Anxi teas, and the name of Tie Guan Yin refers to both tree and tea. Anxi Tie Guan Yin has been discovered in Xinping Town, Anxi, during Qing Dynasty. Its curly, compact and heavy shape is like a green dragonfly’s head, describing “Guan Yin’s (goddess of mercy) beauty and iron’s weight”. Tie Guan Yin tea is characterized by bright green leaves with red spots covered by white fuzz. Tie Guan Yin has strong and enduring flavor, flowers and fruits fragrance and various aromas. A clear and golden tea liquid has a strong and mellow taste, with a sweet aftertaste and lingering fragrance. Brewed leaves are thick and as bright as silk, a unique fragrance could fill a whole room as soon as you lift the teapot cover.