Light vs roasted Tie Guan Yin
One cultivar, one county, two teas that share nothing in the cup — and the light one is the newer of the two. A shopper asking for Tie Guan Yin will almost always be handed the newer of the two without being told.
tea
What is being compared
Why these get confused
The market shift in the 1990s is still contested by older Anxi producers, and both styles are legitimate.
Point by point
| Aspect | Qing Xiang Tie Guan Yin | Nong Xiang Tie Guan Yin (roasted) |
|---|---|---|
| Oxidation and roast | Minimal oxidation, no roast. | Higher oxidation, real charcoal roast. |
| Flavour | Lilac, cream and green apple. | Toasted nut, dried fruit and caramel. |
| Which is traditional | The newer, largely a 1990s development. | The older style it displaced. |
| Ageing | Fades within a year or two. | Ages for decades with periodic re-roasting. |
The short answer
A shopper asking for Tie Guan Yin will nearly always be given the light style. The roasted one has to be asked for by name.
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