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“Oh clear and fragrant Tieguanyin. How do I love thee? Your taste is a mixture of buttery and creamy with a hint of nutty goodness. You unfurl more and more with each passing steeping revealing...” Read full tasting note
“excellent TGY,this is the 2013 late spring pluck…if you like a more traditional type of TGY thats slightly less oxidized this may be for you…price is quite reasonable too…” Read full tasting note
“It tastes like standard jade tieguanyin. It’s not really my style of tea. But, it’s fine for what it is” Read full tasting note
his clear and fragrant-style Tieguanyin Oolong is a modern style, lesser-oxidized ball-rolled style Tieguanyin from the area around Anxi in Min-Nan (southern) Fujian Province, the core of China’s ball-rolled-style oolong tea production. Lighter in style than, but similar in complexity to its cousins the traditional and wild-grown versions, this Tieguanyin is oxidized to only 50-60%, a little less than traditional Tieguanyins. While still very ‘Chinese’ in style, the clear and fragrant-style oolongs are a great example of the newer, so-called ‘Green Oolongs’ or ‘Orchid Oolongs’. This oolong should be steeped many times, each one 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 leaves will swell and open until the full leaf is exposed, showing off the lovely crimson-tinged edges of the leaf. This proves the expertise of the tea 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.
Steepings should start with reasonably cool water 175° -185° F, so as to not challenge the leaf; then the temperature can be increased for subsequent infusions. The length of time that the leaves are infused can also be increased for the additional infusions. Many Chinese begin steeping oolongs for only 30 seconds, increasing to 2-3 minutes for the final steepings.
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Tieguanyin Traditional-Style Traditionally-Grown
Tea TrekkerTieguanyin Traditional-Style (2012 Late Spring)
Tea TrekkerTraditional Tieguanyin
Whispering Pines Tea CompanyTraditional Tieguanyin
Verdant TeaDISCONTINUED - Traditional Tieguanyin
Whispering Pines Tea CompanyAged Traditional Anxi Tieguanyin
Verdant TeaOh clear and fragrant Tieguanyin. How do I love thee? Your taste is a mixture of buttery and creamy with a hint of nutty goodness. You unfurl more and more with each passing steeping revealing the red tinged tips of your carefully processed leaves. Your aroma is very slightly flowery when brewed and even more flowery before you are steeped. You are the perfect tea for making into an everyday oolong tea. You do not let me down with each passing infusion, as you still taste great every time.
I brew this tea at 180F for three minutes the first time then increase the subsequent time of each steeping by two minutes. I also tend to like my teas stronger so I use 1 heaping tablespoon per 8 ounces of water.
I honestly do think this is one of the greatest oolongs Ive tasted. When you taste the rich buttery flavor of the infusion I think you will definitely agree. This is a bit more floral than the traditional style tieguanyin.
I also find that this tea, while very enjoyable in short steepings (90 seconds each), is much more to my liking at a three minute steep as well, with 3-5 steepings.