I like this tea as a good staple. However, it doesn’t stand out for complexity and I find it a bit cloying if I don’t brew it in my gaiwan. I’m not quite sure why that is, but I’ve not had success brewing with other methods.
Medium Roast TieGuanYin
The initial aroma of the dry leaves is that of caramel and cane sugar. With a rinse, that aroma intensifies and deepens with notes of burnt caramel, brown sugar and smoked cedar plank. This tea is smooth and delicious and its finish is long, with brighter notes of honey and apricots anchored by an underlying current of roasted nuts and cacao. Good for 5+ infusions.
Other names: TGY, TiKuanYin, 中炭焙特級猴王鐵觀音
Water: 6 oz.; 200-210°F
Suggested Serving Size: 3-5 grams
Steep Time: 2 min. 30 sec.
Traditionally, this type of TieGuanYin is brewed at a higher temperature (between 200-210 degrees) to yield a more complex liquor.
We suggest brewing 3-5 grams of tea leaves at about 205 degrees. Steep for 2 minutes to 2 minutes 30 seconds. Steep the second infusion for about 1 minute, gradually increasing steep time for subsequent infusions.
Collections: Medium Oolong, Roasted Oolong, Tea