How Tieguanyin Flavors Inspired a World Barista Champion

In a world where coffee and tea often sit at opposite ends of the beverage spectrum, one young barista from Fujian’s Anxi County found a way to bridge them—literally. Her innovation didn’t just mix two drinks; it earned her a world title by infusing the delicate essence of Tieguanyin into a siphon-brewed coffee.

The answer lies in a single brew: Xiao Feibin’s ‘Lian Lian Cha Fei’ (Loving Tea Fragrance), which combined tea artistry with siphon coffee to win the 2013 Cross-Strait Barista Championship and place 5th in the World Siphon Coffee Championship.

From Tea Roots to Coffee Craft

Born in 1999 in Anxi, a region famed for its tea culture, Xiao Feibin grew up surrounded by tea—but she chose coffee. Raised in a family of tea merchants, she learned to appreciate fine teas like Tieguanyin from a young age. Yet, when she discovered Western coffee culture, she noticed striking parallels: both involve precise brewing rituals, regional flavor profiles, and transformations through processing. ‘Tieguanyin has charcoal-roasted versions that enhance body, just like coffee roasts—from light to dark,’ she explained. Her passion led her to train in coffee service and blending during college, eventually interning at a coffee company where she worked her way up to barista over six years.

The Tea-Infused Siphon Breakthrough

In June 2013, Xiao represented her company at the Cross-Strait Barista Championship. Her winning entry, ‘Lian Lian Cha Fei,’ used a siphon brewer to merge Tieguanyin’s aromatic finesse with coffee’s depth. By carefully controlling the brewing process—likely adjusting water temperature, agitation timing, and grind size (details not specified)—she coaxed out a profile where the coffee’s inherent acidity and sweetness echoed the floral and toasty notes of Tieguanyin. The result? A velvety, balanced cup with layered aromas that earned praise for its visual appeal and taste. She took home the championship, then secured China (Beijing) and overall national titles before ranking 5th globally in the World Siphon Coffee Championship.

Why Tea Techniques Work in Coffee

Xiao’s innovation wasn’t just about flavor mimicry. ‘A great barista showcases the coffee’s origin character,’ she noted, ‘but adding personal emotion—and drawing from tea’s refined, elegant culture—creates a deeper experience.’ Tea’s centuries-old brewing rituals, she believed, could elevate coffee beyond instant convenience. Her siphon method, with its theatrical bubbling and precise control, mirrored the meditative flow of gongfu tea, making the drink as visually captivating as it was flavorful.

Frequently Asked Questions

What exactly is ‘Lian Lian Cha Fei,’ the winning coffee blend?

‘Lian Lian Cha Fei’ is Xiao Feibin’s signature siphon-brewed coffee that incorporates Tieguanyin tea elements. It uses a siphon brewing technique to highlight the coffee’s natural acidity and sweetness, creating a profile reminiscent of Tieguanyin’s floral and toasty notes. The brew won the 2013 Cross-Strait Barista Championship for its balanced, velvety texture and layered aromas.

How did Xiao Feibin incorporate tea flavors into coffee?

Xiao Feibin didn’t directly add tea to the coffee but used brewing techniques inspired by tea artistry. By controlling factors like water temperature, agitation, and grind size during siphon brewing, she enhanced the coffee’s natural flavors to echo the floral and toasty characteristics of Tieguanyin, resulting in a harmonious blend of tea-like elegance and coffee depth.

What awards did Xiao Feibin win for her tea-infused coffee?

Xiao Feibin won the 2013 Cross-Strait Barista Championship with her ‘Lian Lian Cha Fei’ siphon coffee. She then claimed both the Beijing and overall China titles in the World Siphon Coffee Championship and ranked 5th globally in the same competition.

Why did Xiao Feibin choose siphon brewing for her innovation?

Siphon brewing’s theatrical process and precise control over variables like temperature and agitation made it ideal for showcasing the delicate interplay between tea-inspired techniques and coffee flavors. Its visual appeal and ability to highlight subtle aromas aligned with Xiao’s goal of merging tea’s refined culture with coffee’s richness.

How long did Xiao Feibin train before competing at a world level?

Xiao Feibin trained for approximately six to seven years, starting with tea and coffee studies in high school, interning at a coffee company during college, and working her way up to barista. She also gained international experience in Vietnam, studying coffee beans’ growth and roasting processes.

Recommended FrontStreet Beans for Siphon Brewing

For siphon coffee lovers inspired by Xiao Feibin’s Tieguanyin-infused brew, FrontStreet’s Brazil Queen Manor (Yellow Bourbon) offers creamy peanut, chocolate, and caramel notes with a sweet, balanced profile—perfect for highlighting fruity-tea-like nuances. The Strawberry Candy Espresso (Costa Rica & Panama blend) brings bright citrus and round sweetness, ideal for experimenting with floral and fruity siphon profiles. Both beans, medium-roasted for clarity, shine in siphon brewers, enhancing subtle aromas without overpowering acidity. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.