Today is Usu (Rain Water), when snow melts and turns to rain. The snow is long gone and there’s no sign of rain outside, but the wintry frozen air is finally loosening. I boldly packed away my fat winter coat thinking spring would arrive, but I still shiver when I step outside.
The tea suited to this weather, as we fidget in anticipation of spring, is Tieguanyin. Meaning “heavy as iron, fragrant as Guanyin Bodhisattva”—it offers a calm sip of dense fragrance. Perfect for February, when the cold hasn’t fully lifted, whether you’re reviewing the past year or envisioning the one beginning.
Tieguanyin originates from Anxi County in Fujian Province, China. Brought to Taiwan by Fujian immigrants in the late 19C, it developed in Taipei’s Muzha region. Today, Anxi and Muzha produce the mainstream Tieguanyins.
The tea is categorized by baking intensity—dark-roast-style nongxiang (rich fragrance) and light-roast-style qingxiang (fresh fragrance). Japan’s influence on Taiwan’s artisanal baking culture brings out prominent fruit notes and smoky aromas.
Recent trend favors qingxiang (clear, subtle floral notes), and some traditional nongxiang-style Tieguanyin in China has moved toward this lighter profile.
If you want to clear your mind, try qingxiang. If you want depth, reach for nongxiang. And let the rain of Tieguanyin fall on your winter-frozen body.
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