EN DE CH

Organic Tieguanyin

 

Delicious and arcane, experiencing this Tieguanyin is like entering a fruit vendor’s stall in an ancient market—roasted grain gives way to a delicious brothiness, both in flavour and in mouthfeel, followed by verdant notes familiar in green tea, and ending in an aromatic bouquet of fruit: raspberry, a subtle note of cassis, the aroma of raisins or dried figs. At the same time pleasantly mellow and easy to quaff, it is easy to recognise the hand of a true master craftsman behind its profile.

And indeed, it was created by Master Chen (read the blog), a tea master whose goal is to find a balance between mainstream bright green Tieguanyin and traditional deeply oxidized oolongs; a Tieguanyin processed in the Taiwanese way, Master Chen would say. With Anxi moving away from age-old tradition, this style of tea is becoming more rare; let us hope that tea masters continue to strive to keep the tradition alive. 

And if you enjoy darker flavours or wish to try another of Master Chen's masterpieces, this Tieguanyin is also available with a deeper, charcoal roasting.

 

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:  Spring 2018
  • TASTE:  Raspberry, greens, umami
  • 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