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This wild-grown,
traditional-style Tieguanyin is grown on the rugged slopes around Anxi, in
southern Fujian Province. Townships surrounding Anxi City are the source
of many of the finest semiball-rolled style oolongs.
We love this Tieguanyin because it is soft in style yet vividly floral and
mouth-filling.
The monkey-picked Tieguanyin that we have on offer right now is in the
40-50% oxidation range, less than the usual range of
oxidation for traditional semiball-rolled oolongs.
These loosely-rolled balls are very uniform in
size. The color of the leaf is a blend of medium greens, tinged with
highlights of gold. The flavor of our current batch has an unusual toasty
character that we find quite delicious. During repeated short steepings,
the color of the infusion will vary as the flavor is slowly drawn out.
Initially the liquor will be light and clear, and then it will darken with
each infusion.
An un-glazed clay Yixing teapot
is the perfect, traditional vessel for steeping semiball-rolled style
oolong teas, particularly Tieguanyin. This style of teapot allows the leaf
to quickly expand to 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.
Oolongs referred to as monkey-picked' conjour up many legends regarding
the potential definition and history of the term. In the case of this
Tieguanyin, 'monkey-picked' refers to the fact that the leaf for this tea
has been plucked from tea bushes that grow in remote areas that are
difficult to reach.
Western-style steeping:
(Medium to large sized teapot: 20-32 oz)
Use 2 generous teaspoons (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 180˚ - 190˚ F
Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 2 generous Tablespoons (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 180˚ - 190˚ F
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