Dark Roasted Tie Guan Yin
Our Dark Roasted Tieguanyin is a testament to the rewards that come from restraint and patience. It’s also a brilliantly delicious tea.
Harvested in Anxi County, Fujian Province in Spring, the leaf is 30% oxidized, first by bruising the leaves in a bamboo drum and |after that allowing them to rest and gradually wither. The rest time enables the conversion of catechins into bioflavonoids while enriching the color of the liquor. The tea makers finish the tea using a traditional loose roll and roast the tea in a way that does not leave too strong of a final impression. At the end they give the tea its finishing roast – tuning the temperature and roast time to impart an extraordinarily robust character to the tea, but doing it in such a way to highlight its natural honeyed character. It takes quite a few patient hours to roast the tea to perfection. But the end result – rich nuttiness with hints of stone fruit, caramel and honey – is worth every minute.