Tie Guan Yin
Zen and tea have always been intertwined. Naming a tea Tie Guan Yin, it seems that zen is practiced when brewing and sipping this tea.
Tie Guan Yin is the most famous tea among oolongs, both domestics and internationally. Tie Guan Yin originates from Anxi, Fujian Province, a representative tea of Minnan Oolong.
Gongfu brewing is the best for Tie Guan Yin. Using water around 90ºC, the aroma persists after 7 steepings. It has the richness of black tea and the freshness of green tea, with an orchid aroma, which naturally grow where Tie Guan Yin grows.
A zisha teapot is a great vessel for brewing Tie Guan Yin, and the tea also nourishes the teapot. There’s a saying that once you’ve tried Tie Guan Yin, you’ll never let it go.
Tie Guan Yin Classic
$12.00 – $44.00
Dry Leaf: vanilla, caramel
Liquor colour: amber
Liquor nose: gentle sweet floral
Liquor flavor: hints of malty sweetness, creamy aftertaste
Mouth Feel: rich and smooth, complex
Gaiwan Lid: creamy sweet, light orchid floral
Tie Guan Yin Classic has always been one of our favorites and this year’s is no exception. The ‘classic’ in Tie Guan Yin Classic comes from the production method, which leaves the dry leaf in stips like a dan cong or a rock tea and not in balls or pearls like most tie guan yins we see nowadays. This classic method definitely changes the experience for the better, the first scents of the dry leaves takes us to a happy place, vanilla, caramel abound in a backdrop of thick roasty sweetness! The liquor is a glistening deep yellow with a tinge of orange and gives us floral hints and more suggestions of sweetness, imploring us to take that first sip. As wonderful as the dry leaf and liquor aromas are, nothing compares to the amazing full flavor of the sip! The powerful flavor and aroma are inexorably combined in a daunting sensory overload. Malty grains, gentle sweetness, delicate but luscious orchids all present themselves simultaneously and so ‘politely’ that it becomes hard to describe the experience. Don’t forget to give some attention to the mouthfeel and lingering aftertaste, and for even more orchid floral notes smell the gaiwan lid while brewing. We brewed many consistent infusions of this graceful tea and we’re sure that you will love it too!
Anxi, Fujian Province.
May 4, 2021.
3g/125ml at 100°C for 30 sec, add 10s for successive infusions. 5-7 infusions.
Sealed well in a cool, dry, dark location
The look of dry leaves: curved, strong and sturdy balls, weighty and uniformed, deep lustrous green. Overall shape like a dragonfly’s head.
Tie Guan Yin has a long lingering and rich aroma, strong “yin yun” (Tie Guan Yin yun), with orchid, raw peanut, or coconut notes. Its golden or light orange liquor delivers a complex and thick mouthfeel with freshness, hints of honey, and a crisp return sweet.
Da Hong Pao
Da Hong Pao is one of the best cultivars of Wuyi yancha, even known as the “best tea”. It originates in the north of the Wuyi Mountains. The 6 tea bushes on Jiulong Ke are the hundred-year-old Da Hong Pao mother bushes. They are extremely rare tea plants and are considered a national treasure.
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Grown on the cliff
Da Hong Pao grows on the high cliffs of Jiulong Ke where it still preserves the carving of “Da Hong Pao” placed by the monks from Tianxin Temple in 1927. This location has short sunlight, plenty of diffused light, a big temperature difference between day and night, and a brook dripping through all year round. This unique environment helps form the unique quality of Da Hong Pao.
The mother bushes of Da Hong Pao are over a hundred years old. The 6 bushes are a national treasure and are strictly protected. It used to pluck once in the spring, but it hauled in 2006.
Look of dry leaves: tight, long strip shape, dark green, brown-ish color with vivid radiance.
Bright orange-yellow, rich and complex aroma, orchid aroma, high and lingering, rich “yan yun”.