|
This wild-grown,
traditional-style Tieguanyin Oolong tea is grown on the rugged slopes
around Anxi, in southern Fujian Province (Min-Nan), the
pinnacle of ball-rolled style, lesser-oxidized oolong tea production in Fujian Province.
Soft yet complex, this wild-grown Tieguanyin is oxidized slightly less
than the traditional 50-70%, more like the modern-style Tieguanyins. This is the type of
oolong that is often referred to as
‘Monkey-picked Oolong’, one of the more confusing terms in all of Chinese
tea vernacular. I tend to believe the tales of tea-plucking in such remote
places and on such rugged terrain that it required the assistance of
trained monkeys to access the plants. The fable is also considered to be a
possible antithesis to the white tea of the Emperors, plucked only by
white-silk-gloved-virgins. Who knows definitively about the lore, but the
tea tastes fantastic!
This oolong should be steeped many times, each for a short time. The
infusions will vary, initially being light and clear, and then becoming
very rich and mouth-filling, finally returning to be an aromatic, clear
brew. The leaf will swell and open until the full leaf is exposed,
showing off lovely crimson-tinged edges. This proves the
expertise of the tea manufacture.
An Yixing teapot is the perfect, traditional vessel for
steeping
ball-rolled style oolong
tea, particularly Tieguanyin. This style of teapot allows the leaf to
quickly fill the teapot and limit the amount of water introduced, thus
encouraging the many steepings that will highlight the subtle changes that
occur from infusion to infusion.
The temperature of the water is critical.
Steeping should start with
slightly cooler water than other Tieguanyins: 170° -185° F, then the temperature
can be increased slightly for subsequent
infusions. The length of time that the leaves are steeped can be increased
for additional infusions. Many Chinese begin steeping oolongs for only 30
seconds, increasing to 2-3 minutes for the final steepings.
|
