Tie Kwan Yin is my favorite type of oolong tea. It does not require long steep to bring out the flavor. If you like to have a light oolong, this is it for you.

I’ve tried various type of Tie Kwan Yin before, but none of them are organic. Does it make a difference? For me, I really can’t tell. If I have them side by side I may able to but…all of my other Tie Kwan Yin are gone!! They are too good to just sit on the shelf. Still, the color, smell, and flavor are just what I remembered.

I personally recommend to use Gongfu Cha(工夫茶) style to steep this tea. Now, this is different from what DAVIDsTEA suggesting, nor I’m saying they are wrong. I just like this way better, and my way is different from the traditional Gongfu Cha…haha!
Here’s the steps I use:
-use a small tea pot(cup sized or a infuser ball), fill it about 1/2 or 2/3 of tea
-Use boiling water, steep for 10~30s, dump the water this time.
-Use boiling water again, steep for 1~2min, depends on how strong you want.

This way will give you a light but flavorful tea. With this method, you can steep the tea 3~6 times, depends on the amount of tea and water. This method also works on some straight oolong as well.

Boiling 2 min, 0 sec

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