This
traditional-style Tieguanyin Oolong is from the heart
of China’s ball-rolled style oolong tea production:
Anxi in Min-Nan (southern) Fujian Province. Bold and complex, this
oolong tea is
oxidized to the traditional 60-70%, longer than many
modern Tieguanyins. Extremely ‘Chinese’ 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, finally
returning to be an aromatic, clear brew. The leaf
will swell and open until the full leaves are exposed,
showing off the lovely crimson-tinged edges of the
leaf. This proves the expertise of the tea master
during
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 typical oolong temperature water 185° -195° F, challenging the leaf
a little, then the temperature
can be increased or decreased for subsequent steepings,
depending on your taste and the flavor desired.
Many Chinese begin steeping oolongs for only 30 seconds, increasing
to 2-3 minutes for the final steepings. |