Iron Goddess

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Floral, Malt, Roasted, Stonefruits
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Chaolyst Tea
Average preparation
180 °F / 82 °C 2 min, 0 sec 6 g 4 oz / 120 ml

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  • “Brewing method: 150ml porcelain gaiwan. Dry tea visual: loosely rolled small balls, green/brown. Faint sheen on leaves. Initial aroma: malt and floral notes. Roasted nuts. 1st steep: 86C/2min —...” Read full tasting note
    75

From American Gongfu

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.

About American Gongfu View company

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1 Tasting Note

75
1 tasting notes

Brewing method: 150ml porcelain gaiwan.
Dry tea visual: loosely rolled small balls, green/brown. Faint sheen on leaves.
Initial aroma: malt and floral notes. Roasted nuts.
1st steep: 86C/2min — deep amber/chestnut color but clear. lightly floral nose. pronounced notes of roasted malt fall away to a barley and finish with a faint sweetness in the throat.
Tea agony: very small leaf sets. a few loose stems.
2nd steep: 72C/2.5min — deep amber/chestnut color but still clear. pronounced floral nose. floral notes with light malt backend. increasing sweetness on the finish. warming.
3rd steep: 76C/2min — light amber. light floral notes and stonefruit tones emerging. roasted notes sharply decreasing. growing sweetness in throat. drying in the palate and mouth now.

Flavors: Floral, Malt, Roasted, Stonefruits

Preparation
180 °F / 82 °C 2 min, 0 sec 6 g 4 OZ / 120 ML

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