CooksShopHere- Oolong Tea: Tieguanyin Special Vintage

Black

Oolong

Tieguanyin
'Special Vintage'
Charcoal-fired
2010 Late Spring
Organic

Anxi Region
Fujian Province, China
50-60% Oxidation
Mottled brown and artichoke leaf
Semiball-rolled leaf style with many stems
Medium roast
Hand-plucked
Rich, smooth, and sweet, with a honeyed stone-fruit flavor that is charcoal-clean
Dry, stone-fruit aroma with delightful hints of burnt toast
Clear, light amber liquor
1year rested

4 oz	8 oz	16 oz
25.00 Buy	50.00 Buy	100.00 Buy

The lush undertones of this deep-green, hand-rolled tea are coddled by repeated controlled firing over a low-ember charcoal fire. This is classic Tieguanyin but with less oxidation ( and roasting ) than in the old days.

What materializes in this tea instead of the floral green notes, is a rich symphony of restrained, elegant flavors: honey, stone fruits, a bit of chestnut and pear and of course, the intrinsic, complex flavor of Tieguanyin leaf. Charcoal-firing lengthens the finish and smoothes the sometimes harsh, youthful edges of this style of oolong. This current 'charcoal-fired' Tieguanyin has an intriguing background flavor and aroma that we refer to as 'biscuit' - or burnt-toast - that does not linger because of its charcoal-clean finish.

Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 2 teaspoons (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 185˚ - 195˚ F

Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 4 teaspoons (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 185˚ - 195˚ F