This is a top-level Tie Guan Yin of the Nong Xiang style, with its classic recipe created in 2012, and it has remained popular for over a decade.
 
This tea comes from Dabao Shan in Xiping Town, the core producing area of Anxi Tie Guan Yin. Located at 1,200 meters of high altitude, the tea garden is shrouded in mist for more than 200 days a year, with a day–night temperature difference exceeding 15 °C. Such an environment slows the growth of the tea trees, leading to a 30% higher accumulation of nutrients such as tea polyphenols and amino acids compared to ordinary gardens. This results in a richer, smoother flavor profile and allows the tea to withstand more infusions. Additionally, the selenium- and zinc-rich soil unique to Dabao Shan gives the tea its natural health benefits.
 
The exclusive tea garden of approx. 36 hectares holds both the Green Food (the Chinese equivalent of organic certification) and National Geographical Indication Product certifications. The plantation is 100% free of pesticides and chemical fertilizers, and the entire process follows strict ecological standards from soil to fresh leaves, ensuring quality in every aspect. 
 
Only the harvest from a designated section of the tea garden, with the traditional Hongxin Waiweitao cultivar of ancient Anxi Tie Guan Yin, is used to craft this Supreme 6500. This variety requires 6-8 years from planting to first harvest and produces only one-third the yield of common cultivars (Baiyang TGY, Zhuye TGY etc.). Harvesting takes place only on sunny days, between 10 am and 3 pm, during the spring and autumn seasons, selecting strictly “three leaves and a bud” by hand to ensure maximum freshness and optimal raw materials. Over 5,000 fresh leaves are required to produce just 500 g of tea!
 
The tea is crafted using truly traditional methods, undergoing 18 classic processing steps including sun-withering, multiple rounds of shaking (Yaoqing), and more, with an oxidation level reaching 40–50% (versus only 15–20% in the lightly oxidized modern TGYs). Through repeated shaking process, the raw materials create the signature “green leaves with red edges” appearance, releasing elegant orchid and fruity aromas, which are dimly perceptible even in the finished tea after roasting.
 
The tea is then roasted in three rounds using three-year-aged lychee wood charcoal, which releases a special natural aroma when burning. This process is carried out manually by a roasting master with over 10 years of experience, who monitors the temperature and turns the leaves every two hours. Each round is roasted at low temperatures of 60–80 °C, taking a total of 72 hours to complete. The even and mild charcoal heat penetrates deeply into the leaves, unlocking complex roasted rice notes and honey-like aromas, while transforming polyphenols to create a gentler flavor that is also easier on the stomach. The precisely measured Tan Bei (charcoal roasting) process makes the tea suitable for long-term storage without the need for further re-roasting, and allows it to age gradually, developing into Chen Xiang Tie Guan Yin after 5 years.
 
Such top-ranking raw materials and meticulous processing result in an exceptional tea. The dry leaves are tightly rolled into a plump and compact “dragonfly head” shape, dark and glossy with an oily sheen. The bright, golden, and clear liquor offers a smooth texture in the mouth, with a fast-emerging and long-lasting Huigan (returning sweetness), accompanied by a refreshing cooling sensation in the aftertaste. Rich in the signature “Guanyin Yun” (the charm of Tie Guan Yin), it embodies the classic traits of this renowned tea. The infused leaves are thick, soft, and glossy, continuing to release an intense aroma even after multiple infusions. All of these qualities reflect the characteristics of a top-quality traditional Tie Guan Yin.