- Tea Knowledge
A beloved Chinese oolong, Tieguanyin has its fanatics everywhere, and this selection of both the newer, lightly-oxidized (qing xiang) and the traditionally roasted (nong xiang) styles is sure to make their day. Though ultimately (and legendarily) stemming from a single bush, this cultivar and its relations have spread and diversified into a category unto themselves, and these teas, including aged examples, excellently shows off the range therein.
(Image for illustrative purpose only; see list below for current selection.)
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot.
See individual product pages for more specific brewing recommendations.