Tieguanyin Oolong Tea: Traditional vs. Modern Styles

Tasting Tieguanyin oolongs: A comparison between traditional and modern (bouquet style) Tieguanyin oolong teas. Gabriele tries two different Tieguanyin from the Nannuoshan collection, and explains the difference between two of the main styles of this well-known oolong, including how the processing influences taste, how to brew the different styles, and how the taste develops across several infusions. Important tea terms: Qing Xiang—literally 'clear fragrance', and also known as 'modern style', 'green style', or 'bouquet style', among others. Nong Xiang—literally 'traditional fragrance', and also known as 'traditional style' or 'roasted style', among others. Tie guan yin, usually translated as 'Iron Goddess of Mercy' or 'Iron Goddess of Compassion', is a classic and revered Chinese oolong that is produced in two styles: Qing Xiang, is a newer, greener style, in which the tea leaves do not oxidize long, producing a sour-fruity taste; Nong Xiang, the older style, is more oxidized and often roasted, producing more yellow and red fruit flavours, as well as roasted or caramelized notes. Teas tasted in this video: Traditional Tieguanyin (Not Baked) – https://www.nannuoshan.org/products/t... Tieguanyin, or 'Iron Goddess of Mercy', is an oolong from Anxi, Fujian created in the traditional method, meaning this tea is more oxidized than its green counterparts. This longer oxidation leads to a very sweet and warm profile with undertones of fresh flowers. The aroma combines notes of acacia honey and caramelised nuts, while the flavour blends pecans, stewed peaches, and orchids with a lingering buttery aftertaste and smooth mouthfeel. Gande Tieguanyin (Modern Style) – https://www.nannuoshan.org/products/o... This particular Tieguanyin is from the high mountains of Gande in early spring, capturing the freshness of the new season in its bright green leaves. The aroma of this tea is floral and sweet, tasting the tea brings notes of orchids and fresh vegetation with a lingering sugar cane finish. One of the most notable aspects of this tea is the buttery thick mouthfeel, it brings a refreshing conclusion to a springtime classic. 👉 LINK TO OUR WEBSITE AND SHOP – https://nannuoshan.org 🎬 SUBSCRIBE If you are looking to improve your tea knowledge and brewing skills, make sure to subscribe our YouTube channel –    / @nannuoshan   📖 NEWSLETTER For even more insights into the tea world and to access bonus material and special offers, join our newsletter – https://nannuoshan.org/pages/newsletter 🍵 TEA • Traditional Tieguanyin (Not Baked) – https://www.nannuoshan.org/products/t... • Organic Tieguanyin (traditional) – https://www.nannuoshan.org/products/o... • Gande Tieguanyin (modern) – https://www.nannuoshan.org/products/o... • Xiping Tieguanyin (modern) – https://www.nannuoshan.org/products/x... 🀄️ TEAWARE • Gaiwans in many styles – https://www.nannuoshan.org/collection... • Gongfu teacups – https://www.nannuoshan.org/collection... • Gongfu cha accessories – https://www.nannuoshan.org/collection... 💡 RELATED CONTENT 💡 • Blog: Anxi and its Tieguanyin – https://www.nannuoshan.org/blogs/blog... • Blog: The Taiwanese Tieguanyin Master – https://www.nannuoshan.org/blogs/blog... • Playlist: Oolong Tea –    • Chaozhou's style Gongfu Cha: how tea is br...   👉 FOLLOW US • Online shop: https://nannuoshan.org • Instagram:   / nannuoshan   • Facebook:   / nannuoshan   #tieguanyin #oolong #teatasting