2026 Autumn “Zheng Wei” Tie Guan Yin (D) (2026 Fall)
Lin Yongyuan
- Type
- Oolong Tea
- Origin
- Shimen Mountain, Gande Town, Anxi County, Quanzhou, Fujian Province, China
- Cultivar
- Hong Xin Wai Wei Tao
- Elevation
- ~800m
- Steeping instructions
- Water Temperature: 100°C / 212°F. Gongfu Style: - Full packet: 8 g : 110 ml. Steep for 30 seconds for the first infusion to allow the tightly rolled leaves to begin opening. Flash-steep the second infusion (pour out immediately), then increase steeping time by 5–10 seconds with each subsequent infusion. - Partial packet: 1 g : 25 ml. Start with a 15-second infusion, then increase steeping time by 5–10 seconds with each subsequent infusion. Tips: - Adjust steeping times according to your preferred strength and how quickly the leaves unfurl. - Use the same brewing parameters for all four teas when comparing them side by side. - Taste how the floral aromas, texture, and lingering sweetness develop across successive infusions.
- Description
- Harvested on October 7, 2026, this Tie Guan Yin was produced by Lin Yongyuan from a south-facing garden on the ridges of Shimen Mountain in Gande, Anxi, at approximately 800 meters. The garden features weathered rocky soil with a clay-rich upper layer and good ventilation. Its Hong Xin Wai Wei Tao tea bushes are maintained without excessive low pruning, with occasional organic or farmyard fertilization and manual weed management reported by Lin. The leaves were selectively hand-picked and processed the following day using traditional zheng chao (正炒) methods. Repeated tossing and resting develop their fragrance, followed by fixation and multiple rounds of tightly rolling the leaves. Lin names this tea You Run Xu Xu Xiang (油润徐徐香), referring to its smooth, rich texture and gently unfolding fragrance. Its orchid aroma is described as elegant rather than immediately overwhelming, becoming especially noticeable around the third and fourth infusions. The liquor remains smooth and flavorful even when delicate on the palate, with floral notes integrated into the tea itself rather than existing only in its aroma.
Shipped in October 2026
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