Culinary Specialties CooksShopHere- Oolong Tea: Tieguanyin, traditional

Black

Oolong

Tieguanyin
Traditional-Style Preparation
2011 Late Spring
Traditionally-Grown

Anxi Region
Fujian Province, China
65-75% Oxidation
Medium brown to cordovan color leaf
Semiball-rolled leaf style with few stems
Medium roast
Hand-plucked
Roasty-toasty rich flavor with some 'woodiness'
Charcoal, cocoa, chocolate, earthy aroma
Pale amber liquor, darkening significantly after the 2nd steeping

4 oz	8 oz	16 oz
20.00 Buy	40.00 Buy	80.00 Buy

This traditional-style Tieguanyin is from the heart of China’s ball-rolled style oolong production region: Anxi in Min-Nan (southern) Fujian Province. Bold and complex, this Tieguanyin is oxidized into the more traditional range of around 65%, longer than many modern Tieguanyins. Extremely ‘Fujianese’ in style, this is the oolong that positioned Tieguanyin as one of the “Famous Teas” in all of China.

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. The crimped leaf will swell and open until the cluster of leaves is fully exposed, showing off the lovely crimson-tinged edges of the leaf. This proves the expertise of the tea master during manufacture.

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 185˚ - 195˚ 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 185˚ - 195˚ F