Qing Xiang Tieguanyin

Bright and sour, the lightly-oxidized style of Tieguanyin has become something of a fad in recent years, but once one develops a craving for that particular taste, it's easy to understand why: the bright green leaves pop open to unleash the tongue-tingling acidity of sour cherry, tempered by the vegetality of bok choi, a hint of spicy nutmeg, and smooth butteriness. It is even common practice to shake the dried leaves to chip off the more oxidized edges to maximize this flavor. It's an ideal pairing for fatty foods and buttery biscuits, or for anyone who seeks out the tartest of apples.
  • ORIGIN:  Longjuan, Anxi, Quanzhou, Fujian, China
  • MEANING:  Clear fragrance iron Guanyin (清香铁观音)
  • CULTIVAR:  Tieguanyin
  • HARVEST TIME:  5 October 2021
  • TASTE:  Sour cherry, bok choi, nutmeg
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7.50 € 7.50 €

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

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