Inner Anxi, Fujian Province, China
HARVEST TIME AND PROCESSING
Autumn harvest (October 2019). 3-4 slightly open leaves were hand-picked and partly oxidised and dried.
Nice floral fragrance reminiscent of sweet lily and honeysuckle. The flavour is gently sweet and fresh with a hint of vegetable notes. Very refreshing and energising.
This Tie Guan Yin is selected to offer a great balance between quality, flavour, scent, colour and price. Tie Guan Yin oolong is highly versatile tea, it is very easy to prepare at home, in the office or on the road.
Tie Guan Yin is also known as Iron Buddha and Iron Goddess of Mercy. This famous Chinese oolong comes from the Anxi County, Fujian, and can be processed in two styles – the unroasted oolong which has deep green colour, or a roasted style (check our Traditional Tie Guan Yin) which has dark brown colour.
Being a light oxisidized oolong, Tie Guan Yin is energising and refreshing. It makes an excellent pick-me-up cup to have on the go when more energy is needed, as well as it can be enjoyed in multiple infusions when brewed in gong-fu style to appreciate the full characteristics of this tea.
It can be brewed by both normal way and Gong Fu style, but the aroma and flavour will be more concentrated by using Gong Fu style so that you can notice the fine detail more and enjoy the fresh and original flavour of from each brewing.
Common brewing method:
Water temperate: 95°C
Leaf to water ratio: 2g per 100ml (or adjust the ratio to you taste)
Brewing time: about 3 minutes
Tips: Please do not leave any water in the pot between each brew, so as not to lose the precious flavour and taste of tea and preventing from too strong taste for the next brew.
Gong Fu Brewing Method:
Water Temperate: 95°C
Leaf to water ratio: 8g per 150ml
Tea Vessel: preferred to use large Gaiwan or Yixing teapot with round body, so there is plenty of space allow the leave to open
Pre-heat your tea vessel with boiling water.
Brewing time: 1st– 3rd infusion about 10 second; 4th&after: add few seconds longer for each subsequent brewing.