Traditional Tie Guan Yin (or Bai Ya Qi Lan) is the roasted variation which is the traditional way of processing this tea. The leaves are partially oxidised and then roasted over charcoal at very low temperature for several times and then the leaves are rolled carefully into very tight ball shape. Once it brewed, aroma is pleasurable slightly roasted notes of toasted seeds and cocoa. The dark, rolled leaves will open slowly over multiple infusions and the golden orange infusion has a nutty and sweet aftertaste.
The tea is very easy to brew, it can be easily brewed in a mug without spoil the leaves. It is a very good tea to serve at the dinner table too.
Unlike the green coloured Tie Guan Yin, this traditionally roasted Tie Guan Yin is particular nice to drink in the winter giving you pleasant warming and comforting feeling. This tea can be consumed now, but it also matures well and can be successfully aged so storage is an option.
Harvested in April 2015 (Aged). 3 to 4 slightly open leaves are picked, semi-oxidised and then roasted over charcoal for several times and rolled into tight little balls. This tea has been aged for 5 years before releasing to the market.
Water temperature: 100°C Leaf to water ratio: 1g per 100ml. Brewing time: About 3 minutes or longer for richer taste. Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. Recommended Water: Try to use natural mineral water.
Water temperature: 100°C Leaf to water ratio: 8g per 150ml. Brewing time: About 10 seconds for the first 3 infusions. Tips: Try to use a large Gaiwan or Yixing Teapot with a round body so there is plenty of space to allow the leaves to open. Pre-heat your preferred vessel with boiling water.