Min Nan Wu Long is a generic term for the Oolong teas from Anxi and the surrounding areas. It literally means " Oolong from the south of the river Min". Large quantities of this type are produced from a number of tea varietals in Anxi and bordering counties. Anxi Oolongs are usually produced in a green manner, the oxidation taking place in rooms chilled through air-conditioning. Normally, the leaves are put into a bag and hit against the floor, in order to remove the oxidized edges of the leaves. The leaves are then alternately fired in heated turning drums and formed to little lumps by putting them into bags on rolling machines. Finally, the teas are dried by hot air in the oven, and sometimes roasted on charcoal. The best known Min Nan Wu Long are the An Xi Tie Guan Yin, but this name is often used for other such teas. A particular specimen of this type of tea is the Zhang Ping Shui Xian, which is shaped into small pillows. Min Nan Wu Long are quaffable, fruity and flowery with sometimes grassy notes. Some of these teas are slightly roasted after the production and obtain heavier, rounder, richer and more fruity notes, while becoming less flowery.
The An Xi Tie Guan Yin are a type of Minnan Wulong, made from the Tieguanyin variety. This varietal is named after Guanyin (in India: Avalokiteschvara), hence in the west this tea is sometimes also called "Iron Buddha of compassion", as the name would translate. These teas are produced in the same fashion as other Minnan Wulong: Most are produced in a very green manner, and the oxidation takes place in rooms chilled by air conditioning. Usually, the leaves are put into a bag after the oxidation and hit against the ground, in order to remove the traces of the oxidation from the edges of the leaves. The leaves are then alternately fired in heated turning drums and formed to little lumps by putting them into bags on rolling machines. Finally, the teas are dried by hot air in the oven. Note that the traditional way of producing this type of tea includes a longer phase of wilting as well as a longer and non-chilled oxidation as well as roasting. An Xi Tie Guan Yin are subtle and simultaneously very aromatic.
