Ti Kuan Yin (monkey picked)

Tea type
Oolong Tea
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Edit tea info Last updated by gregbohn
Average preparation
195 °F / 90 °C 3 min, 30 sec

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From SpecialTeas

Our competition grade Ti Kuan Yin is one of the best available. This Monkey Picked takes the treasured characteristics of a Ti Kuan Yin to the extreme. We recommend preparing this quiet, fine oolong gungfu style so as to be able to enjoy many infusions. Use a small brewing vessel such as a Guywan or Yixing pot, add a very generous amount of leaves, stop the first infusion after only about 30 seconds. This first infusion is considered by many to be the best for aroma. Try a second and a third infusion. Every infusion will reveal new nuances until finally the flavor will fade.

Recommendations: Use 1 heaping tsp. per 6 oz. cup; heat fresh cold water until steaming briskly (195ºF); let steep for 2 1/2 minutes.

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4 Tasting Notes

417 tasting notes

Maybe this is what I am drinking? It’s labeled only “SpecialTeas Ti Quan Yin”, and I don’t even know who to thank for this sample! Pretty nice tea. That is all I have the energy to write. You know it’s been a rough day when your first cup of tea isn’t until 8 PM!

195 °F / 90 °C 0 min, 15 sec

Yikes- I’m not sure I could live without tea until 8PM.


:-) Sometimes work can be just crazy!

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4 tasting notes

Bold, bright, sweet, and somewhat buttery, this tea’s boost of energy and its uncanny ability to be steeped through numerous infusions sets this Oolong apart. I usually steep the loose leaves in the cup I plan on drinking from, with 195 degree Fahrenheit water. I don’t remove the tea leaves at any point, and instead wait about 3 – 4 minutes for the flavor to extract before consuming the tea through a straw or bombilla (if these options are available to me). I don’t usually notice any bitter flavor until about 10 minutes or so in, and this is more noticeable with each infusion.
One of my favorite things about Oolongs is how they “unroll”.
I use 1 tsp for every 8oz, and by the time I get to the 8th infusion, the cup is full to the rim with huge unrolled tea leaves.
One of my personal favorites, and highly recommended to any Oolong lover.

As an interesting side note, I’ve been told a story as to why this tea has been nicknamed “Monkey Picked Oolong”. Apparently this variety of Oolong is grown by Monks in China. These Monks like to pick the youngest Oolong tea leaves from the top of giant tea trees. Since they can’t reach these tea leaves, Monks will throw rocks at Monkeys that are sitting in the top of the tea trees, and the Monkeys retaliate by throwing the tea back down at the Monks. Thus you have Monkey Picked Oolong. It is also more commonly called Ti Kuan Yin, as Kuan Yin is a Buddhist Goddess.

195 °F / 90 °C 8 min or more

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76 tasting notes

One of my faves :)

2 min, 30 sec

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1 tasting notes

One of my very favorite teas. Nice sweetness, not too strong. Still good after a couple of infusions.

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