Tieguanyin Traditional-Style

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Oolong Tea

 

Tieguanyin Traditional-Style

 

Appearance: semiball-rolled leaf, having a good percentage of the deep rich ‘old leather’ brown /mahogany-colored leaf from the roasting
Style/ Shape: semiball-rolled leaf style with few stems
Plucking Style: hand-plucked
Tea bush varietal / cultivar: Tieguanyin
Oxidation: 65-75% oxidation
Roasting: medium roasting
Flavor: mellow, roasty-toasty rich flavor with significant ‘woodiness’
Aroma: a delightful melange of charcoal, cocoa, chocolate, and earthy-ness
Liquor: deep amber colored liquor that darkens noticeably after the 2nd steeping

 

Anxi Region,
Fujian Province, China

2017 Late Spring Pluck
(late May, early June)

Note on Steeping Oolong:

 

Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded.
The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use additional appropriately-heated water for the 1st steeping and subsequent re-steepings.

 

Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea. This practice works best when the leaf is steeped in a small vessel, but it also works reasonable well in a large teapot. Please refer to our steeping instructions for details.

 

Western-style steeping in a medium-large teapot 25-32 ounces:

 

Use 2 teaspoons (2-3 grams) of tea for each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 3 additional times (or more!) for 2 minutes each
Water temperature should be 180°F-190°F

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:
Use 4 teaspoons (4-6 grams) of tea for each 5-6 oz water
Rinse the tea in your tea vessel with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 6-8 additional times (or more!) for 35 seconds to 1 minute each
Water temperature should be 180°F-190°F

 

Coming soon!

This traditional-style, roasted Tieguanyin is from the heart of China’s semiball-rolled style oolong production region: Anxi in Min-Nan (southern) Fujian Province.

Bold and complex, this Tieguanyin has been given more oxidation and a traditional-style, medium-brown roasting. Sometimes we have an even darker traditional-style Tieguanyin, but not yet for 2017. Perhaps the autumn harvest later this year will be amenable to a darker roast style (it wasn’t). These are the styles of oolong preferred by older Chinese tea drinkers, and the style of Tieguanyin that positioned it as one of China’s Famous Teas.

For contemporary export, the newer, modern-style of greenish semiball-rolled Tieguanyin has become very popular with tea enthusiasts in the West. We offer that style in our Clear & Fragrant Style Tieguanyin.

When we offer a Spring Pluck for Tea Trekker’s Traditional style Tieguanyin, it shows the classic deep flavor and rich, mellow mouth feel that we have learned to expect from a classic Tieguanyin manufacture. The youthful leaf; however, contains a different level of amino acids than an autumn-plucked leaf would, so it shows a bit lighter and brighter flavor, with plenty of depth and that signature mineral-crisp taste.

This oolong should be re-steeped many times using short steep times. The infusions will vary, initially being light and clear, and then becoming very rich and mouth-filling. The crimped leaf will swell and open until the cluster of leaves is fully exposed, showing off the lovely crimson-tinged edges of the leaf. This showcases the expertise of the tea master during manufacture.

 

img-more_famous China’s Famous Tea