Organic Yu Shan "Immortal Goddess" Tie Guan Yin
Livraison gratuite dès 75 $ (États-Unis uniquement).
Notes de dégustation
À propos de ces notes de dégustation
These are the tasting notes we and others pick up most often. Palates vary, so you may catch some, all, or different ones — flavor is personal and subjective. Nothing is added: there are no added flavorings in this tea. Any notes you find developed naturally in the tea plant through rediscovered artisanal processing techniques.
À propos de ces notes de dégustation
These are the tasting notes we and others pick up most often. Palates vary, so you may catch some, all, or different ones — flavor is personal and subjective. Nothing is added: there are no added flavorings in this tea. Any notes you find developed naturally in the tea plant through rediscovered artisanal processing techniques.
Effets
À propos de ces effets
These are the effects people most often report from this tea. Bodies differ, so treat them as a common guide rather than a promise — most people notice at least one, but what you feel is personal.
À propos de ces effets
These are the effects people most often report from this tea. Bodies differ, so treat them as a common guide rather than a promise — most people notice at least one, but what you feel is personal.
Tie Guan Yin - The Supreme Goddess
Tieguanyin (红心歪尾桃) cultivar is one of the most revered teas of all time, dating back to 19th-century Qing Dynasty. Named after Guan Yin, the Buddhist bodhisattva of compassion, legend says a Fujian farmer discovered the unique tea bushes after she appeared in a dream. The tea itself reflects her grace in the dense, iron-like weight of the leaves, and the signature mineral finish.
While "Tieguanyin" can refer either to the plant or simply to a roasting style, true perfection requires both. Today, less than 12% of Taiwan’s oolongs are exported, and of those, under 15% are made using this genuine Fujian heirloom cultivar. Cultivated on Yu Shan—Taiwan’s highest mountain at 3,952 meters—this exclusive single batch blends an extraordinary high-altitude terroir with traditional processing, making it an extraordinarily rare offering at Old Mountain Teas.
Notes from Staff: There is really no way to fully capture this tea through words, it must be experienced. First few steeps yield a fruity, punchy roasted taste, with an exceptional mineral aftertaste, reminiscent of a Fujian Wuyi Rock Oolong from where this cultivar originates.
This tea is something you can age like a luxury vintage wine, making this not only an experience that can be revisited years later, but also an investment in a tea that cannot be found anywhere else.
Why charcoal roasting costs more
Most tea today is roasted using an electric method, because it is faster, cheaper, and requires less skill, thus making it more consistent. This tea was roasted the traditional way: by an artisan's hand, over charcoal embers, using low heat over the course of many days under careful supervision. It takes far more knowledge, fuel, and time than electric roasting, but it rewards the tea with deeper flavor and the ability to age gracefully for decades.
Why bug-bitten tea costs more
This tea's honeyed, fruit-forward character isn't an additive — it comes from insects. Leafhoppers feed only on gardens grown without pesticides, and their bites trigger the plant to release aromatic compounds no processing technique can fake. The tradeoff: bitten leaves are smaller and far less abundant, so gardens that allow this yield a fraction of a normal harvest.
Old Mountain Tea Guarantee
Our teas are guaranteed free from harmful chemicals. We source directly from small, clean family farms that take real pride in their work — no middlemen, no anonymous blends. Many of these teas are bug-bitten, and leafhoppers only feed on gardens grown without pesticides, so the leaf itself is living proof the garden is clean. Every tea is grown to organic standards and traceable to the farm that made it.
Origine et terroir
- Cultivar
À propos de ce cultivar
Le Tieguanyin (紅心歪尾桃) est un ancien cultivar patrimonial originaire d'Anxi, dans le Fujian, apporté à Taïwan à la fin de la période Qing et planté à Muzha, où il est devenu le fondement du Tieguanyin traditionnel taïwanais. Ses bourgeons rouge-pourpre et ses pointes de feuilles légèrement tordues donnent son nom au 紅心歪尾桃, tandis que le cultivar lui-même est apprécié pour son arôme d'orchidée distinctif, son corps riche et son caractère persistant « Guanyin Yun ».
Aujourd'hui, l'authentique 正雤鐵观音 issu de ce cultivar d'origine se fait de plus en plus rare, même à Taïwan. Les plants poussent lentement et produisent des rendements relativement faibles, tandis que la transformation traditionnelle est exigeante en main-d'œuvre, ce qui rend le véritable Tieguanyin de vieux clones bien plus difficile à trouver que les thés issus de cultivars de substitution. Sa production limitée et son riche héritage entre le Fujian et Taïwan font du 紅心歪尾桃 un véritable thé patrimonial — et une trouvaille particulièrement rare sur le marché international.
- Tieguanyin(红心歪尾桃) (Hong Xin Wai Wei Tao) (littéralement « Pêche à cœur rouge et queue tordue »)
- Statut
- Extrêmement rare
- Méthode de traitement
- Oxydation moyenne - TieGuanYin
- Niveau de torréfaction au charbon
Why charcoal roasting costs more
Roasted by hand over low charcoal embers across multiple sessions and days, far slower than electric roasting. It deepens flavor and lets the tea age well, which is why charcoal-roasted teas cost more.
- Région
- Tongfu Village, Taiwan
- Récolte
- Printemps 2026
- Climat
- Humide, Tropical
- Niveau d'oxydation
Ce que signifie le niveau d’oxydation
Oxidation is what turns green tea into oolong or black tea — as leaves are bruised and rested, enzymes react with oxygen and deepen their color and flavor. Green tea sees almost none; oolong ranges widely; black tea is oxidized fully.
- Style de cueillette
Pourquoi le style de cueillette compte
Hand-plucking means workers select each bud and leaf by touch, one at a time — far slower and more expensive than machine harvesting, but gentler on the leaf. As labor costs rise, fewer gardens still pick this way, making hand-plucked tea increasingly rare.
- Cueilli à la main
- Niveau de morsure d'insecte
Why bug-bitten tea costs more
These leaves were bitten by tiny leafhoppers, which only feed on pesticide-free gardens. Their bites trigger the plant's natural defenses, producing honeyed, fruity notes — but damaged leaves mean a much smaller harvest.
