Tie Guan Yin

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Baked Bread, Flowers
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Payton
Average preparation
200 °F / 93 °C 1 min, 30 sec 5 oz / 150 ml

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6 Tasting Notes View all

  • “While Tie Guan Yin is always a pleasure, this infusion was just impressive enough for me to write about it. I won't add infusion details because the first cup was made for me at the...” Read full tasting note
    88
    sirbrillig 108 tasting notes
  • “I doubled the tea per cup to 2 tsp. The shop recommended 1.5 minutes, but I found that weak. I infused at 3, 3.5 and 4 and found this to be better. Nice tea to drink whle studying all day” Read full tasting note
    83
    sreoch 17 tasting notes
  • “Revisiting this TGY from 2011's harvest. This roast is subtle but enough to come through on the finish. Some of the more floral flavors have mellowed in it's almost two years since harvest. A nice...” Read full tasting note
    84
    benyoungbaer 108 tasting notes

From Dobra Tea

Named for the Bodhisattva of Compassion, this Fujian Chinese oolong has a transcendent flavor: a mouthful of dewy flowers, a heart-opening bouquet of floral forgiveness. Harvested in early fall, the rolled leaves open slowly, revealing an array of deep rich flavors. A peace settles in the soul with every sip. Drink this tea before undertaking a solitary expedition or to lift the spirit.

About Dobra Tea View company

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6 Tasting Notes

88
108 tasting notes

While Tie Guan Yin is always a pleasure, this infusion was just impressive enough for me to write about it. I won’t add infusion details because the first cup was made for me at the tearoom.

Floral and soothing, the bright green wet leaves seemed to have just been harvested, even though I know this is a fall Oolong from 2011. When I’ve tasted this batch previously I think I may not have used enough leaves to get this fullness of aroma.

The scent actually reminded me of walking around the streets of Maokong in Taiwan, which I guess makes sense since this cultivar is grown there as well. Dobra’s offer, however, is a Fujian tea, which I don’t usually associate with such intense floral aromas.

Much of the soothing character of this infusion was probably a very good roasting. There was still plenty of green and rich, but the hint of smoke and caramel that is indicative of a skilled oolong roaster. I will definitely have to experiment with this tea further.

On a side note, I’ve finally learned the tones of this tea’s name (pinyin: tie3 guan1 yin1) which is very pleasing. There’s so many teas that I still don’t know how to properly pronounce, although I guess knowing the names at all is pretty good for most Westerners.

Ben Youngbaer

after I rinsed them leaves, minute 5 seconds with 95 degree water

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83
17 tasting notes

I doubled the tea per cup to 2 tsp. The shop recommended 1.5 minutes, but I found that weak. I infused at 3, 3.5 and 4 and found this to be better. Nice tea to drink whle studying all day

Preparation
195 °F / 90 °C 3 min, 0 sec

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84
108 tasting notes

Revisiting this TGY from 2011’s harvest. This roast is subtle but enough to come through on the finish. Some of the more floral flavors have mellowed in it’s almost two years since harvest. A nice night cap of something different than my usual Wuyi oolong.

Preparation
205 °F / 96 °C 0 min, 30 sec

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