EN DE CH

Vintage Tieguanyin 2000

 

Although the youngest of our vintage Tieguanyins, opening a packet of these leaves is like opening an ancient treasure: a very intense roasting over charcoal has sealed in the fruity flavours of summer and generated a dense bouquet, best savoured slowly as a good book, and the connoisseur will discover a mélange of roasted wheat, plum, citrus bitters, balsamic vinegar, cacao, and port, with a strong whiff of bonfire and the light sweetness of liquorice. The tightly-rolled leaves have been baked and aged so long that they never completely unfurl, and they continue to release a little flavour infusion after infusion. We have even tried this tea as a cold brew with wonderful results! An exquisite treat for the sort of person who enjoys intense dark chocolate or a late-evening whisky.

Among our other Tieguanyin selections from the Taiwanese tea master Chen, our vintage selection represents some of his true masterpieces, and, in addition to this one from 2000, we also offer his Tieguanyin 1995 and 1997.

 

Master Chen brewing two of his traditional Tieguanyin during our visit to his factory.

  • ORIGIN:  Longjuan, Anxi, Quanzhou, Fujian, China
  • MEANING:  Iron Goddess of Mercy (tie guan yin)
  • CULTIVAR:  Tieguanyin
  • HARVEST TIME:  2000
  • TASTE:  Cacao, port, wood fire
  • PRODUCER:  Master Chen


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 100°C
  • 4 infusions: 30, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan.

Thirsty for tea knowledge?

Our latest YouTube video:

GONGFU CHA Q&A: Tea Expert Shares Tips to Get the Best Gongfu Cha Experience.

You asked, we answered! Gabriele looks at viewer questions about the nitty-gritty of gongfu brewing.

    GONGFU CHA Q&A: Tea Expert Shares Tips to Get the Best Gongfu Cha Experience