Appearance & Taste
The leaves of Charcoal Roasted Tieguanyin are curly. The colour of the tea soup is in amber but without any impurity. This tea has a rich & toasty aroma. The tea also has a hint of distinctive chocolate-like flavour with a scent of wood. The tea soup has a velvety texture and a sweet & lingering aftertaste.
Adjust the amount of tea based on your own taste
For simple glass vessel/teapot brewing:
You can brew fewer tea leaves with more hot water for a longer brewing time. Use 2 teaspoons of the tea for 125ml teacup, 4 teaspoons for 250ml glass or 8 teaspoons for 500ml teapot.
For Ti Kwan Yin (Tieguanyin) or Taiwan Oolong tea, using 100°C hot water to infuse tea leaves for around 2-5 minutes. Re-steep for around one further infusion. (Adjust by personal taste)
For Gongfu Style:
- Warm the Gaiwan/tiny teapot with hot water; discard the water afterward
- Add 1g Oolong tea for every 20ml – 30ml of water (recommend 5g to 8g tea leaves, adjust by personal taste)
- Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the oolong tea)
- Refill clay teapot/Gaiwan with hot water
- Infuse tea for around 40s for the first brew, extending an extra 15s infusion time for the following brew.
- Pour the steeped tea into a serving cup and divided into small teacups and serve
- Repeat 5-7 times for Ti Kwan Yin (Tieguanyin) or Taiwan Oolong tea
Anxi County, Fujian province
The main production area is in the west of Anxi County, a mountainous, always cloud-covered area. The annual average temperature there is 15-18℃, and the frost-free period is around 260-324 days. The annual rainfall is 1,700-1,900 mm and the relative humidity is over 78%. Acidic red soil is the most common soil type, which has a pH of 4.5-5.6; soil layers are deep. This is an excellent environment for the cultivation of tea trees.
Harvest & Production
Charcoal Roasted Technology
The top-grade Tieguanyin oolong tea leaves are used as the basic raw material for making this charcoal-baked Tieguanyin. The whole process is very time-consuming. The most experienced tea masters control how long the tea should be roasted and the level of the fire frequently.
Our charcoal roasted Tieguanyin was handmade. Using the traditional charcoal ash ovens with bamboo baking baskets. Keeping it in such a traditional way will develop a subtle richer aroma.