Chuantong Tieguanyin

If one often 'tastes first with the eyes', one does so with the nose for this aroma-forward tea. The leaves wafting juicy melon, baked grain, and butter, a smooth infusion emerges with the taste and texture of fine canola oil, before stimulating the throat with an artichoke astringency. The oldest form of the new, lightly-oxidized Tieguanyin trend, Chuantong is the most oxidized subcategory, though controlled processing has avoided the need to remove browned borders on these leaves, which remain intact. Those with sensitive stomachs will certainly notice the lack of harsh acidity, while one can still enjoy the characteristic fresh, Qing Xiang taste.
  • ORIGIN:  Longjuan, Anxi, Quanzhou, Fujian, China
  • MEANING:  Traditional iron Guanyin (传统铁观音)
  • CULTIVAR:  Tieguanyin
  • HARVEST TIME:  10 October 2021
  • TASTE:  Canola oil, artichoke, melon
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13.50 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • 4 infusions: 30, 45, 45, 60 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot.