hand-rolled

Zhengwei Tieguanyin

Soft and powdery, this Tieguanyin has been carefully produced and hand-rolled, visible in the looser curl of the dried leaves, as opposed to the tight balls produced by machine. 'Zhengwei' refers to a more oxidized class of the lightly oxidized Qing Xiang style, given approximately a day between plucking and the final heating, resulting in a more delicate and sweet infusion that is less finicky under the high-temperature steeping. A buttery mouthfeel is enlivened by a prickling apricot tartness and mild astringency, though it may be the aromatic and long-lasting aftertaste that keeps one coming back for more.
  • ORIGIN:  Longjuan, Anxi, Quanzhou, Fujian, China
  • MEANING:  Proper scent iron Guanyin (正味铁观音)
  • CULTIVAR:  Tieguanyin
  • HARVEST TIME:  8 October 2021
  • TASTE:  Powdery, apricot, butter
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15.00 € 15.00 €

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
  • 5 infusions: 30, 30, 45, 45, 60 sec

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