Tieguanyin Traditional-Style Traditionally-Grown

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Oolong Tea
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Edit tea info Last updated by Heyes
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180 °F / 82 °C

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  • “What a wonderful tea! In my opinion there are two ways of enjoying this tea, and both methods really deserve a little attention. The first is the more traditional method of steeping quickly and...” Read full tasting note

From Tea Trekker

This traditional-style Tieguanyin Oolong is from the heart of China’s ball-rolled style oolong tea production: Anxi in Min-Nan (southern) Fujian Province. Bold and complex, this oolong tea is oxidized to the traditional 60-70%, longer than many modern Tieguanyins. Extremely ‘Chinese’ in style, this is the oolong that positioned Tieguanyin as one of the “Famous Teas” in all of China. This oolong should be steeped many times, each for a short time. The infusions will vary, initially being light and clear, and then becoming very rich and mouth-filling, finally returning to be an aromatic, clear brew. The leaf will swell and open until the full leaves are exposed, showing off the lovely crimson-tinged edges of the leaf. This proves the expertise of the tea master during manufacture.

An Yixing teapot is the perfect, traditional vessel for steeping ball-rolled style oolong tea, particularly Tieguanyin. This style of teapot allows the leaf to quickly fill the teapot and limit the amount of water introduced, thus encouraging the many steepings that will highlight the subtle changes that occur from infusion to infusion.

The temperature of the water is critical.
Steeping should start with typical oolong temperature water 185° -195° F, challenging the leaf a little, then the temperature can be increased or decreased for subsequent steepings, depending on your taste and the flavor desired. Many Chinese begin steeping oolongs for only 30 seconds, increasing to 2-3 minutes for the final steepings.

(quoted from http://www.teatrekker.com/store/tea/oolong/Oolong+-China-Fujian/341/TieguanyinTraditional-Style.php)

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1 Tasting Note

58 tasting notes

What a wonderful tea!

In my opinion there are two ways of enjoying this tea, and both methods really deserve a little attention. The first is the more traditional method of steeping quickly and frequently. This method could be described as taking a long slow sip of a wonderfully complex cup of tea. It is best done with small tea cups, 6 oz. or smaller, so that it can be drunk while still hot to warm in temperature. Each cup, and I’ve made it up to ten steepings when I’ve had the luxury of time, offers a gentle progression of the tea’s green, earthy, flavor. I get the impression that I am drinking the tea from the tip of the leaf and through the plant all the way to the root. It progresses from a bright and leafy flavor to an earthy almost bark-like flavor.

The second method, while not traditional, has a lot to offer as well. Brew the tea for three minutes or so, still using the very warm but not boiling water. Watch the tea leaves color the water as they trade essences. Then enjoy a deeply complex play of both subtle and rich layers of flavor. Even using this method you can enjoy multiple steepings, but rather than a progression, I find that they flavor weakens.

Drinking this tea without adornment is my recommendation. This tea also makes a great iced-tea as well.

I would warn that in my experience this tea has a strong caffeine effect, and a long lasting one. While it isn’t as harsh (in that way) as coffee, this is a work horse of a tea. My suggestion, start your day with this tea, and keep it going with steepings throughout your day. This tea, he will be a very good companion to you!

180 °F / 82 °C

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