Autumn-Imperial High Mountain Tie Guan Yin
Anxi Oolong tea is famous for its autumn tea’s high flavors. This Tie Guan Yin is processed in accordance with the traditional Tie Guan Yin tea-making techniques, that is why its orchid fragrance is mixed with the tea soup. After drinking the tea soup, you will feel the soup is very delicate and full, and the whole mouth is full of sweetness and the orchid aroma is lingering between your teeth.
Normally for tea from high mountains, you will easily smell the delicate and sharp aroma after brewing. This tea is extremely infusible; after 10 times brewing, you can still taste the tea flavor in the soup. Enjoy this high mountain Tie Guan Yin.
Origin: Anxi county, Fujian Province
Harvest time: 2009 Autumn
Picking standard: two or three half-matured tea leaves
Shape: tight bold ball shape(or some call dragonfly head shape)
Dried tea color: bloom sand green
Aroma: natural and fresh orchid aroma
Tea soup color: bright light yellowish green color
Taste: freshness, sweetness, delicate orchid taste, long after-taste
Brewing vessel: Gaiwan(120cc) or Yixing tea pot(120cc)
Water: purified or mineral water is the best.
Brewing guidelines: Gaiwan or Yixing pot (120cc):5-7grams per time (based on personal taste); the water temperature should be over 98C or 209 F.
1) Warm up-First to warm up the vessels, pour out the hot water;
2) Smell dried tea fragrance-Then put the teas in the vessels, cover the Gaiwan or Yixing pot, and shake the vessels for about 3 seconds, then smell the dried tea leaves aroma.
3) Wash the tea-Pour the hot water into the vessels and pour out the water within8seconds; then smell the tea aroma on the lid first to enjoy the Tie Guan Yin flavor;
4) First infusion-pour the hot water into the vessels again, and steep for about 10-25 seconds(based on personal taste);
5) Coming infusion- the time for the successive infusion can be 5 seconds longer than the previous infusion.
Infusion time: at least 11times