Tieguanyin
The main production area and the origin of the name
A legend is that in ancient times there was a person who sincerely worshiped Guanyin Bodhisattva. He would be there every morning. A cup of tea is worshiped in front of the statue of Guanyin Bodhisattva. One time when he was serving tea, Guanyin Bodhisattva appeared and pointed out to him that there was a sacred tea plant on a rock somewhere that he could pick. So he trudged and climbed up the mountain rock, and sure enough he found this magical tea plant. The leaves of the tea tree shone with an iron-colored light. So, he carefully transplanted this tea plant into his home, carefully maintained it, and propagated it through cuttings. This was the ancestor of the Tieguanyin tea tree.
Another legend is that during the Qianlong period of the Qing Dynasty, there was a woodcutter named Wei Xin in Songlintou Township, Anxi. Once, when Wei Xin was cutting firewood, he accidentally discovered a woodcutter in the gap between the rocks next to the Guanyin Temple. A strange tea tree, its leaves shine with a dark sandy green iron color in the sunlight. So he dug out the tea tree, took it home, planted it in his yard by cuttings, picked its leaves and made tea, which he called Tieguanyin.
There are also some legends similar to the above two legends. The most common point in these legends is that the tea tree is related to Guanyin Bodhisattva, so the name of the tea contains the word "Guanyin". There are two explanations for why it is named "iron": one is because the leaves of the tea tree shine with an "iron-colored" light under the sun, and the other is that after the tea is fermented, it becomes "tea-colored like iron."
Tieguanyin is native to Xiping, Anxi County, Fujian Province. This place has a subtropical monsoon climate. The folk proverb here says: "There are flowers all year round and rain is common, but in severe winter there is no snow but thunder." It can be said that it is uniquely blessed by nature. Anxi Xiping is surrounded by mountains. The soil is mostly red soil, which is slightly acidic. It is very suitable for the growth of tea and can be said to have the aura of the land. Anxi Tieguanyin has fat cords, tight curls, golden and bright soup color, fragrant aroma, long fragrance, rich taste, mellow and sweet, leaving a lingering fragrance in the mouth, and a sweet and honeyed aftertaste. It has the reputation of "seven bubbles have a lingering fragrance" .
Anxi Tieguanyin "soaks in the essence of the sun and the moon, collects the energy of the mountains, and gets the beauty of the haze. Eating it can cure all diseases." Regular drinking of Tieguanyin tea is beneficial to curing diseases and maintaining health and longevity, just like the blessing of Guanyin Bodhisattva. In addition, Anxi Tieguanyin tea has a unique black sandy green iron color, so it is called "Tieguanyin". This explanation is logical and I think it is more appropriate.
Processing technology
The production of Anxi Tieguanyin is rigorous and exquisite. It is harvested and processed in four seasons throughout the year. Spring tea is harvested from Grain Rain to Beginning of Summer (mid-to-late April to early May), and the output accounts for 40-45% of the total annual output; summer tea is harvested from Summer Solstice to Xiaoshu (mid-to-late June to early July). Tea, the output accounts for 15-20%; the beginning of autumn to the end of summer (early August to late August) is summer tea, the output accounts for 25-30%; the autumnal equinox to cold dew (late September to early October) is autumn tea, the output 25-30%. In some places, due to higher temperatures, winter tea can be produced for one season. The color of winter tea is greener, the taste is greener, and the output is not large. The quality of tea is best in autumn, followed by spring tea. The aroma of autumn tea is particularly high, commonly known as autumn fragrance, but the soup taste is thin. The quality of summer and summer tea is inferior. The standard for picking fresh leaves must be to pick the second and third leaves after the young leaves have formed buds and when the top leaves have just unfolded into small or medium-open faces. When harvesting, you must do "five don'ts", that is, do not break the leaves, do not fold the leaves, do not break the leaf tips, do not remove single pieces, do not remove fish leaves and old stems. The fresh leaves of tea trees in different growing areas should be separated, especially early green tea, noon green tea, and late green tea should be produced strictly separately, with noon green tea having the best quality.
The harvesting technology of Tieguanyin tea is special. It does not pick very young buds and leaves, but 2-3 leaves of mature shoots. It is commonly known as "open-face picking", which means that the leaves have been fully expanded. Pick when buds form. The fresh leaves collected should be fresh and complete, and then cooled, sun-dried and shaken (made green) until the natural floral aroma is released. When the aroma is strong, stir-fried, rolled and wrapped (rolled with cotton cloth to make tea), to make the leaves more fresh and whole. The tea leaves are rolled into particles and then slowly dried. After the raw tea is made, it is then screened, winnowed, sorted, evenly stacked, and packaged to make commercial tea.
Cool green, sun-dried green, cool green: fresh leaves are collected according to standards and brought to the factory, cooled and then sun-greened. The best time to dry is when the sun is soft at 4 o'clock in the afternoon. The leaves should be spread thinly to avoid losing their original luster, the leaf color will turn darker, and the leaves will be soft when molded by hand. The parietal lobe is drooping, and the weight loss is about 6-9%, which is moderate. Then move it indoors and cool it for greening.
Making green: shaking and spreading are done alternately, collectively called making green. Green tea production is highly technical and flexible, which is the key to determining the quality of Maocha.
Shaking causes the edges of the leaves to be rubbed, causing damage to the leaf edge cells. After being laid out, under certain temperature and humidity conditions, as the leaves gradually lose moisture, the polyphenols in the leaves are slowly oxidized under the action of enzymes and cause A series of chemical changes form the unique qualities of oolong tea. The fresh leaves of Tieguanyin are thick and thick. It is necessary to shake them again and extend the greening time. Shake them 3-5 times, and the number of revolutions each time is from less to more. The spreading time after shaking is from short to long, and the thickness of the spreading leaves is from thin to thick. The second and third shaking must be done until the green flavor is strong, the fresh leaves are stiff, commonly known as "returning Yang", and the water in the stems and leaves is redistributed and balanced. The fourth and fifth shakes can be flexibly controlled depending on the changes in color and aroma of the green leaves. The leaves are moderately green, with cinnabar-red edges and yellow-green central parts (the color of half-ripe banana peels). The leaves are convex and the leaf edges are curled on the back. They are spoon-shaped when viewed from the back. They emit the fragrance of orchid and the leaves appear. The base is green, the belly is red, and the edges are slightly shiny. The leaf margins are bright red, and the stem epidermis is wrinkled.
Fried greens: Stir-fried greens should be carried out in time. When the green smell of green leaves disappears and the aroma first appears, it should be carried out as soon as possible.
Kneading and baking: The rolling of Tieguanyin is repeated many times. Knead for about 3-4 minutes for the first time, and then bake for the first time after breaking up the lumps. Bake until it is 50% to 60% dry and not sticky to your hands. Bake it while it is hot. Use techniques such as kneading, pressing, rolling, grabbing, and shrinking. After three kneadings and three bakings, bake them slowly at 50-60℃. The aroma of the finished product is concentrated, the taste is mellow, the surface is shiny, and there is a layer of white frost on the surface of the tea sticks.
Winding: The slow-roasted tea leaves are finally winnowed, and the stems and impurities are removed to obtain the finished product.
Tieguanyin is the best oolong tea. Its quality characteristics are: the tea sticks are curled, fat and round, heavy and even, sandy green in color, and the overall shape is like a clear dragon head, a spiral body, and a frog's legs. After brewing, the soup is golden and rich like amber, with a natural and fragrant orchid fragrance. The taste is mellow and sweet, with a long aftertaste. It is commonly known as "yinyun". Tieguanyin tea has a high and long-lasting fragrance, which can be said to be "the fragrance remains after seven brews".
Features
Tieguanyin was originally the name of the tea tree variety because it is suitable for making oolong tea; the finished oolong tea is also called Tieguanyin. The so-called Tieguanyin tea is oolong tea made from the Tieguanyin tea tree. In Taiwan, Tieguanyin tea refers to a kind of oolong tea made with a specific method of Tieguanyin tea. Therefore, the raw materials of Taiwanese Tieguanyin tea can be the buds and leaves of the Tieguanyin tea tree, or not from the Tieguanyin tea tree. Bud leaves. This is different from the concept of Fujian Tieguanyin tea.
High-quality Tieguanyin tea sticks are curled, strong, heavy, and shaped like a dragonfly head with a green base and a green belly. The color is bright and moist, with green sand, bright red spots, and white frost on the leaves. This is one of the important characteristics of high-quality Tieguanyin. Tieguanyin soup is golden in color, rich and clear, and the bottom of the leaves is thick and bright, with a silky surface luster. The tea soup when brewed is mellow, sweet and fresh, with a sweet and honeyed taste in the mouth; the aroma is rich and long-lasting, and is known as "seven brews have a lingering fragrance". Recent domestic and foreign experimental studies have shown that Anxi Tieguanyin contains the richest variety of aroma components, and the proportion of medium and low boiling point aroma components is significantly greater than that of oolong tea made from the fresh leaves of other varieties of tea trees. Therefore, the unique aroma of Anxi Tieguanyin is intoxicating. When you open a cup of Tieguanyin, the fragrance immediately fills your nostrils and fills the room with fragrance.
To produce high-quality Tieguanyin tea, you must have: ① pure Tieguanyin variety tea trees; ② tea trees grown in good soil and climate environment, and carefully cultivated; ③ exquisite harvesting technology. All three are indispensable. To drink Tieguanyin tea, small and delicate tea sets are necessary. Small teapots and teacups are preferred. Put the tea leaves into the teapot until it is five minutes full. After brewing with boiling water and washing the tea, add more water and brew for 2-3 minutes. Pour it into a small cup and drink. You can continue to add water for brewing in the future. When drinking Tieguanyin, you should first smell its fragrance and then taste its taste. Although the amount you drink each time is not much, it is full of fragrance and endless aftertaste.
The drinking of Tieguanyin still follows the traditional "Kung Fu Tea" drinking method in Quanzhou, Xiamen, Zhangzhou, Fujian, Chaoshan area of ??Guangdong and Taiwan. Use a small pottery pot and a small white porcelain cup (small cup), first heat it with boiling water, then fill the pot with tea leaves equivalent to one-half to two-thirds of the pot's capacity, and add boiling water. There is a special fragrance that hits your nostrils. It is exactly like "before you taste the nectar, you smell the holy fragrance first." l After 1 to 2 minutes, pour the tea soup evenly into the small Gu, smell the fragrance first, then taste the taste, pour it lightly and inhale carefully. It is indeed an art of life enjoyment. A friend came from afar and gave him Kung Fu tea to show his respect for the guest. The drinkers also felt happy to have a cup of precious Tieguanyin tea.
Tieguanyin tea has always been cherished by tea drinkers in Fujian, Guangdong and Taiwan and overseas Chinese.
Once you taste this tea, you will find it hard to put it down. Since the 1950s, Tieguanyin tea has gradually become popular among people in North China. Now it has a good reputation all over the country and its consumption is growing. In 1979 and 1984, the "oolong tea craze" hit the Japanese market twice, especially Fujian Tieguanyin, which became popular all over Japan with its charming fragrance. In Japan, Tieguanyin has become synonymous with oolong tea
Three major effects
Tieguanyin is dark green in color, shaped like a pearl, golden in color, fresh in taste, and has a noble aroma. It has the reputation of "green leaves with red edges and lingering fragrance after seven brews". Tieguanyin is not only a precious natural drink, but also has good beauty and health care functions. Scientific analysis and practice have proven that Tieguanyin contains high levels of amino acids, vitamins, minerals, tea polyphenols and alkaloids, and has a variety of nutritional and medicinal ingredients. It is well-known for its functions in preventing cancer, eliminating blood lipids, lowering cholesterol, and reducing cardiovascular disease and diabetes. It is sold well in Hong Kong, Macao, Taiwan, Southeast Asia, Japan, Europe and the United States, and is deeply loved by consumers. Taken together, there are five significant effects:
Value 1: detoxification, digestion and greasiness
Zheng Daoxi was impressed by the long history of Anxi Tieguanyin, and called Anxi Tieguanyin in the article The "time-honored brand" of Chinese tea family. The first item he discussed about its medicinal value was that it "can detoxify, digest and remove oil". The article said that tea is recognized as the best health drink for human beings. As early as the Western Han Dynasty, "Shen Nong's Materia Medica" recorded that "when encountering seventy-two poisons every day, tea can be used to cure them." In the 20th century, scientists discovered that there is a mixture of flavonoids in tea, which has bactericidal and detoxifying effects.
Value 2: Beauty, weight loss and anti-aging
The article said that medical research shows that the crude catechin combination of Tieguanyin has strong antioxidant activity and can eliminate the activity in cells. Oxygen molecules, thereby protecting the human body from aging diseases. The article mentioned that the manganese, iron, fluorine, potassium, and sodium content ratios in Anxi Tieguanyin are higher than those of other teas. Among them, the high fluoride content ranks first among all teas, and it is effective in preventing and treating dental caries and senile osteoporosis. Significantly. In 1979 and 1984, Japan launched the "oolong tea craze" twice, and Anxi Tieguanyin was even known as "beauty tea" and "slimming tea".
Value 3: Prevent cancer and increase intelligence
The article quoted relevant scientific research results and said that Anxi Tieguanyin contains high selenium content and ranks among the top among the six major tea categories. Selenium can stimulate immune proteins and antibodies to resist disease and inhibit the occurrence and development of cancer cells. At the same time, Anxi Tieguanyin is also effective in increasing intelligence. The article mentioned that British scientists have discovered that the acidity and alkalinity of human brain fluids is related to IQ. Tea is an alkaline drink, and Anxi Tieguanyin is significantly alkaline. Therefore, regular drinking can regulate the acid-base balance of the human body and improve people's IQ. In addition, the article also said that Anxi Tieguanyin is rich in vitamins, caffeine, amino acids, minerals, tea polyphenols, etc. These substances have also been confirmed by scientific research to be closely related to brain development and have a good impact on improving human intelligence.
Value 4: Make friends, nourish your character, and have a good mood
The article also analyzes the social attributes of Anxi Tieguanyin. It believes that Anxi Tieguanyin, as a high-quality tea, is useful in hospitality, making friends, and personal cultivation. In terms of efficacy, it has unique effects. The article said that Anxi Tieguanyin needs to be brewed, and water should be boiled to wash the cups when entertaining guests. During the preparation process, the guests and hosts greet each other in a harmonious manner. The guests reminisce with the host while sipping the tea. The process is very harmonious and friendly, so brewing and drinking are programmed. It calms the mind and helps nourish the mood.
Value 5: Refreshing and improving thinking
Almost everyone knows that drinking tea can refresh and improve thinking. There are many medical records in the past dynasties of our country, and the literati, poets and eminent monks of the past dynasties all used their pens to praise the power of tea to refresh the mind and improve thinking. Bai Juyi's poem "To the Thirteenth King of East Neighbors" says: "Join hands with the moon by the pool, and the wind is under the open-necked bamboo. To drive away sorrow, you know the power of wine, and to break sleep, you can see the power of tea." The poem clearly mentions the power of tea to refresh yourself and break sleep. Su Dongpo's poem said: "Thirty pieces of Jiancha, no matter how it tastes, are given to Layman Bao to fight the Sand Devil in the monk's room." He said that giving Jiancha to Layman Bao would prevent him from dozing off during meditation. Drinking tea can improve thinking, so it is loved by people, especially writers, poets and other mental workers. For example, the great French writer Balzac, the Chinese-American female writer Han Suyin, and the famous Chinese writer Yao Xueyin all loved drinking tea to help them write and think. Tieguanyin can refresh the mind and improve thinking, and its function mainly lies in the caffeine in tea. Caffeine has the function of stimulating the central nervous system, improving thinking, and improving efficiency.
Therefore, drinking tea can break sleep, refresh your mind, relieve irritability, relieve fatigue, clear your mind, improve your thinking, and can significantly improve your oral defense ability and mathematical thinking response. At the same time, because Tieguanyin contains polyphenols and other compounds, it offsets the adverse effects of pure caffeine on the human body. This is also one of the important reasons why tea drinking has a long history, continues to flourish and develop.
Brewing method
Xu Cishu of the Ming Dynasty said in "Tea Book": "Tea is brewed in water and stored in utensils, and soup is formed in fire. The four are connected, and one is missing. No." Tea, water, utensils, and fire are all interrelated, which exactly echoes what we are talking about about how to make good tea.
Making tea seems easy. Put the tea in the pot, pour hot water, wait for a while, then pour it out, and you are done "making tea"! On the surface, Tieguanyin tea can be decomposed as described above, and you can get good tea soup! However, observing tea calmly, understanding tea, and delving into the characteristics of tea are the first steps to making good tea! In addition to the above written records, in the actual process of making tea, as well as when facing different tea leaves and tea utensils, you need to distinguish more carefully to get a good taste of the tea soup.
The Anxi Tieguanyin from Fujian Province and the Muzha Tieguanyin from Taiwan have different appearance during the tea making process. They also have different roasting degrees after the tea is made. They also have different characteristics in the performance of the tea soup, which is reflected in the brewing method. The last update shows the effort. The description is as follows:
Anxi Tieguanyin:
In the tea making process, the ropes of Anxi tea are not like the "toughening" of Taiwan Muzha Tieguanyin, and the appearance of the tea leaves is , the leaves are distinct, and because Anxi Tieguanyin is also lightly roasted, when it comes to Hong Kong tea houses or export products, roasted tea will be used to change the flavor of Tieguanyin tea. Therefore, if you want to brew out the floral fragrance of Anxi Tieguanyin or the "official charm" of Tieguanyin, you must also consider the degree of roasting.
To express the aroma of tea, it is better to use a red clay pot with a higher sintering temperature. For the appearance of the pot, it is better to use an oblate round shape, and it is not advisable to choose a tall straight pot. This is to allow the cord-shaped Anxi Tieguanyin tea to be fully immersed in the water soup, and to smoothly release the tea charm and floral fragrance of Tieguanyin! The flat pot makes it easy for the cord-shaped Anxi Tieguanyin to fit comfortably inside without any pressure or crowding. With a good pot shape, the tea will happily release the aroma of the whole body, and it will also spread the charm of the whole body!
The above applies to lightly roasted Tieguanyin that retains its fragrance. If you encounter medium-roasted Tieguanyin, how can you avoid the "burnt smell"?
Choose a purple clay pot with a lower sintering temperature. If you encounter old Tieguanyin, remember to fill the pot with tea when making tea, and the water should be released quickly to avoid releasing the burnt smell!
Using a high-density method of placing tea into the pot, and using a tea-tasting technique that quickly releases water, you can "squeeze" the flavor of Tieguanyin in the roasting fire in a short time, just like the single-origin Italian espresso. Feeling: Very strong in the mouth and very sweet in the throat.
If you want to make a fragrant roasted Anxi Tieguanyin tea, the shape of the pot is not limited, but you must use the right amount.
How much tea? Put the tea into the pot and adjust it to 60% full. Since the tea is more broken after roasting, be careful not to block the water outlet. You should make it quickly and take it out quickly to get the real taste!
The stagnation time of each brewed tea in the pot should not be too long. It should be finished after brewing four or five times in a row. This method of drinking tea is usually practiced by experienced tea drinkers. After brewing once, it is brewed four to five times in a row. The tea soup is placed in the sea of ??tea, and then slowly poured out to share with tea drinkers. It is also called the "essence brewing" method. This is an "extraction" essence brewing method, which is characterized by brewing the tea in one go without leaving any aftertaste.
Those who want to study tea art can pick up the Tieguanyin tea residue after extraction and take a closer look: if the tea itself is soft and is not roasted out of shape, only "dry bones" will be left. This means that the tea roaster has paid careful attention and used slow fire to "stew" (roast tea with slow fire), instead of trying to cover up bad tea with roasting, which is tantamount to roasting the tea and leaving only the charcoal taste, which is not good. Tea!
If you want to brew the true flavor of roasted tea and get the special "hojicha taste" produced by roasted tea, you must carefully select the tea set, pour the amount of water, and master the tea pouring time!
If the roasted hot tea is placed in a porcelain urn and allowed to oxidize to remove the fire smell, it will naturally produce a fruity and sour taste. The mouthful is moist with fruity acid and the mouthful is full of windy sweetness. If you use a brick pot when brewing, it will increase the possibility of the pot absorbing the dry taste, which will make the tea soup smooth and smooth.
Roasting is to extend the life of tea. How to distinguish roasting skills and identify whether tea is good or bad? Check whether the tea base is soft or hard. To test whether the tea brewer is brewing the true roasted flavor, just smell the tea soup. If there is a "charcoal smell" that persists for a long time, it is a bad product. After drinking all the tea soup, a fruity and sour taste will appear at the bottom of the cup, which is a good product! If the smell of burnt charcoal ashes is overwhelming, it will make tea less enjoyable.
The true taste of Tieguanyin can be known only by "baking" it and soaking it in water! To brew the true flavor, you must first add the right amount of tea.
Muzha Tieguanyin:
The amount of Tieguanyin tea in Anxi and Muzha is obviously very different. The amount of tea placed is actually an interactive relationship with the size of the tea making utensils. Since the twisting of Muzha Tieguanyin creates a tight knot in the shape of the tea, it is important to leave room for her to stretch when placing the tea, so that she can fully exude the true aroma of the tea!
Therefore, when choosing the Tieguanyin wooden gate for teapots, it should be wide rather than narrow. Round pots are better than square pots, and Gaotong pots are better than flat pots; the sintering temperature should be high, and mud with strong water absorption is better. Both red mud and purple sand are good. This kind of pot has good heat preservation, and the tea soup in the pot is better. It is not easy to cool down, so the water should be released in a moderate amount and should not be soaked for a long time. In addition, Zhu Ni has strong conductivity, so you should master the timing of pouring tea soup. Remember: After pouring out the first tea soup, be sure to pour out all the tea soup remaining at the bottom of the pot to avoid the release of Tieguanyin theophylline, which will affect the sweet taste of the tea soup and cause the trouble of biting your tongue and nailing your gums!
For tea farmers, using a fair cup and soaking three grams for three minutes is the best way to bring out the true taste. If you drink well now, it will taste even better when you go back and brew it in a pot. In fact, this statement is questionable. The curly shape of Taiwan's Muzha Tieguanyin tea, coupled with the characteristics of slow roasting, if there is no good and appropriate tea brewing space, it will "suppress" the flavor of the soup, causing the good tea to lose its characteristics, and even wasting the "Tieguanyin". Official rhyme", in exchange for a mouthful of "unspeakable suffering"! Water is the key here. Only use unfiltered tap water at home. No matter how good a tea drinker is, it will be difficult to reverse the disadvantage!
Therefore, it is very difficult to make a good Muzha Tieguanyin, and you cannot use one general rule to spread it all over the world. For example, some people say that brewing Tieguanyin should be soaked at 95 degrees Celsius and left for 10-20 seconds. This statement must clarify the shape of the teapot used? Where is the water used obtained? How to boil water?
It is most correct to use boiling water at 100 degrees Celsius to make tea, especially Tieguanyin tea. Only high temperatures can release the true flavor of the tea! The key is to master the right amount of tea at the same time, which should generally be lower than the amount of oolong tea, and reduce the soaking time to speed up the time for pouring out the tea soup!
In short, when brewing Anxi Tieguanyin, you should pay attention to its roasting degree, and increase or decrease the amount of tea accordingly. The pot shape should be flat and high-temperature sintering is good, so that the "official charm" can be brewed; while brewing Muzha Tieguanyin , the amount of tea should be reduced, use a round pot with a wide body, leaving room for the bottom of the leaves to play, and the tea pouring time needs to be faster than the time required for Anxi Tieguanyin.
The legend of Iron Goddess of Mercy
Among the oolong teas produced in Anxi County, Fujian Province, "Iron Goddess of Mercy" is the most famous. This famous tea is as beautiful as Guanyin, as heavy as iron, and has a mellow and fragrant flavor , deeply loved by tea drinkers at home and abroad. As for the origin of this tea tree, there is such a story among Anxi folk: According to legend, during the Qianlong period of the Qing Dynasty, there was an old tea farmer named Wei Yin in Songlintou Village, Shangyao Township, Xiping, Anxi. He made good tea every morning and evening. Three cups have been dedicated to Guanyin Bodhisattva for more than ten years, which shows the sincerity of worshiping the Buddha. One night, Wei Yin dreamed of a tea tree with an orchid scent on the cliff. When he was about to pick it, a dog barking woke him up from his sweet dream. After getting up the next day, he immediately went to the cliff behind the house to look for the tea tree. Sure enough, he found a tea tree on the cliff that was exactly the same as in his dream. So I picked some buds and leaves, took them home, made them carefully, and then boiled water to make tea. Suddenly, you feel the rich fragrance of flowers, the sweet and refreshing taste of tea, and your spirit is lifted. Wei Yin believed that this was the king of teas and decided to use layering method to propagate it. He first planted tea seedlings in several iron pots at home. After three years, the tea trees had grown densely branched and leafy. He harvested the tea leaves and made them carefully. As expected, the quality remained the same and the fragrance was rich. He secretly hid these tea leaves in jars, and whenever distinguished guests came, he would make tea to entertain the guests. Everyone who tasted it would praise him highly. One day, a private school teacher tasted this tea and felt that it had a special aroma and asked where it came from. Wei Yin told Wei Yin about the precious tea he saw in his dream. The school teacher concluded that this tea must have been given by Guanyin in a dream. It was grown in an iron pot and the tea leaves were as heavy as iron. So he thought about it and said to Wei Yin, this tea is as beautiful as Guanyin is as heavy as iron, and it was obtained by Guanyin in a dream, so let's call it "Iron Guanyin". Wei Yin kept applauding.
The famous tea "Tieguanyin" has become famous all over the world.