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Tieguanyin
Traditional-Style Preparation
2011 Late Spring
Traditionally-Grown
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Anxi Region
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Fujian Province, China
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65-75% Oxidation
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Medium brown to cordovan color leaf
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Semiball-rolled leaf style with few stems
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Medium roast
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Hand-plucked
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Roasty-toasty rich flavor with some
'woodiness'
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Charcoal, cocoa, chocolate, earthy aroma
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Pale amber liquor, darkening significantly
after the 2nd steeping
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4 oz |
8 oz |
16 oz |
20.00
Buy |
40.00
Buy |
80.00
Buy
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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 |
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