Tieguanyin is one of the most sought-after Oolongs. Originating in Anxi, Fujian in China, the processing of Tieguanyin is one of the more complex and unique among oolong production methods.

Tieguanyin cultivar was brought to Taiwan in the nineteenth century and established in the hilly terrain of southern Taipei’s Muzha district. This tea boasts the rich, roasty flavor characteristic of more fully baked Tiguanyin tea, with a beautiful amber to chestnut color of the liquor. Malt and fruit-acids in the finish make this a very drinkable tea.

PROFILE

Great for: coffee lovers, those enjoy full-bodied Oolongs with complex profiles but less-floral scent

Flavors: Malt, oats, smoke, stone-fruit

BREWING

Recommended Vessels: Glass, glazed porcelain pots or gaiwans. Gongfu style brewing is highly desirable.

Brew temperature: 200°

Brew time: 2-3 minutes. This tea likes long hot steeps.

While Tieguanyin from the Chinese mainland is typically made with a native cultivar of the same name. Taiwanese Tieguanyin may be made with a variety of cultivars of camelia sinensis.

Tieguanyin was brought to Taiwan in the nineteenth century and established in what was then called Muzha in Taipei.

This tea boasts the rich, roasty flavor characteristic of more fully baked Tiguanyin tea, with a beautiful orange to chestnut color of the liquor. Malt and fruit-acids in the finish make this a very drinkable tea.

Great for: coffee drinkers, those who like more-oxidized Oolongs with complex, less-sweet profiles

Flavors: Malt, oats, smoke, stone-fruit

Brew temperature: 200°

Brew time: 2-3 minutes. This tea likes long hot steeps.

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