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Tieguanyin
Charcoal Baked
Late Spring 2009
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| 1/4 LB | 1/2 LB | 1 LB | Sample |
| O/S | O/S | O/S | O/S |
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The lush undertones of this deep-green, hand-rolled tea are coddled by repeated controlled firing over a low-ember charcoal fire. This is classic Tieguanyin but with less oxidation ( and roasting ) than in the old days. What materializes in this tea instead of the floral green notes, is a rich symphony of restrained, elegant flavors: honey, stone fruits, a bit of chestnut and pear and of course, the Tieguanyin leaf. Charcoal firing lengthens the finish and smoothes the sometimes harsh, youthful edges of this style of oolong tea.
Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 1 heaping teaspoon (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 185° - 195° F
Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 1 heaping Tablespoon (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 185° - 195° F |
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