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This wild-grown,
traditional-style Tieguanyin Oolong tea is grown on the rugged slopes
around Anxi, in southern Fujian Province (Min-Nan), the
pinnacle of ball-rolled style, lesser-oxidized oolong tea production in Fujian Province.
We loved this Tieguanyin because it is soft in style yet vividly floral
and mouth-filling. It is a semi-ball rolled modern-style oolong oxidized
in the range of 25-40%, which is much less than the range of 35-65%
oxidation for semi-ball rolled traditional teas. The leaves are
loosely-rolled balls that are very uniform in size. The color of the leaf
is dark green tinged with highlights of gold. During several repeated
short steepings the color of the infusion will vary as the flavor is
slowly drawn out. Initially the liquor will be light and clear, and then
it will darken with each infusion. After the leaves have given up all of
its flavor it will return to a pale, clear brew. Both color and flavor
rise and fall in appropriate expectation.
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.
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 180˚ - 190˚ 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 180˚ - 190˚ F
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