Culinary Specialties CooksShopHere- Oolong Tea: Tieguanyin, traditional

Black

Oolong

Tieguanyin
Traditional-Style Preparation
Traditionally-Grown

Min-Nan Region
Fujian Province, China
60-70% Oxidation
Ball-rolled leaf style with few stems
Robust, earthy-but-sweet flavor
Dark, earthy aroma
Amber liquor

1/4 lb	1/2 lb	lb
15.00 Buy	30.00 Buy	60.00 Buy

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.

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