Usually brewed gong fu-style.
“Awesome. Usually brewed gong fu-style.” Read full tasting note
“This tea is a bit expensive, but worth it. In fact, I consider it pretty much the perfect oolong. If you like roasted oolongs, you really need to try this. Let’s be clear: this is...” Read full tasting note
This heavily roasted tea likes to offer up notes of dark chocolate truffle and raspberry. There’s a deep, nutty aroma that fills the teapot and becomes more fruity with each steep. Soft plummy notes slowly perfume the mouth with each sip. Later infusions reveal the sweet and floral side of TiKwanYin.
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This tea is a bit expensive, but worth it. In fact, I consider it pretty much the perfect oolong. If you like roasted oolongs, you really need to try this. Let’s be clear: this is seriously roasted. If you like your oolongs to be gentle and flowery, this might not be for you. But if you prefer something a little bolder and more substantial, you’ll love this.
A note on the name: The Tea Gallery uses the term “Iron Boddhisattva” for what other vendors call “Tie Guan Yin,” perhaps to avoid the messy orthographic variants associated with the more common term. This translation is accurate enough, I guess, but it substitutes the generic term “boddhisattva” for Guan Yin, a specific boddhisattva who embodies mercy and who is especially dear to East Asian Buddhists. Tie Guan Yin traditionally comes from the Anxi province of China, although some are now grown in Taiwan.
This is a tea that benefits from a little thought in brewing. Done wrong, a tea with such a strong roast can just taste burnt. I brew it in a gaiwan and use lots o’ leaf, but very short steeps (