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) - www.nannuoshan...
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) - www.nannuoshan...
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.
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[@justins7711]

I recently tried tie guan yin for the first time, both traditional and modern styles, and I must say that I'm incredibly surprised that the traditional style is going extinct. I find it to be much better overall, and it seems more consistent. Both traditionals I had were fantastic and affordable. I then tried a quite pricey modern, and it was definitely good but not a daily drinker considering the price. It didn't feel like an oolong at all to me though, it was far more like a well made savory green with floral notes, but many other greens are at least as good for half the cost. The affordable modern one that I got has just been dreadful, but I got a lot of it thinking it would be somewhat similar to the expensive type. Brewed hot, it has a very light floral aroma but practically no flavor whatsoever. 3rd brew forward practically tastes like hot water. I just tried cold brewing it today, which definitely was better and more flavorful, but it is still just far too floral dominant for my taste. I truly hope the traditional style doesn't go away completely...

[@FroggyTWrite]

thank you for this video, it's always great to learn about the different origins of tea varieties!

[@gabokuroki]

You are most welcome!

[@NayNay-zm5ln]

Hello. I just placed another order. I loved my Travel set so much that I ordered another. I wanted the Blue one. Can you check my order to make sure that I ordered the correct one. I ordered the Travel Set, a tea pet and strainer. Thx

[@nannuoshan]

Good morning! Thank you for ordering again from Nannuoshan, we are glad that you like the travel tea set! You have ordered the one with the blue glaze, this one: cdn.shopify.com/s/files/1/0594/9309/products/IMG_3478_ME_mod.jpg?v=1571062832