Tè Oolong Tie guan yin 50 g
The Tie Guan Yin is a famous Chinese oolong with a long history during which it evolves a lot through different styles of processing. this Tie Guan Yin is a lightly processed one and it has a complex vegetal flavor followed by a lightly toasted seeds aftertaste.
The Tie Guan Yin it's a famous Chinese tea closely related to the Anxi province in Fujian because the legend said there was found the first camelia which gave the origin at this tea varietal. The history of this product, despite it began in China, was intensely influenced by the Taiwanese processing method which want to underline the the vegetal and floral features in the tea leaves with a light oxidation. This Tie Guan Yin processed following the Taiwanese style, in fact, shows a green rolled leaf which is a guaranty of a well preserved aromatic profile.
Beyond these visible elements, the well know product from Anxi province is made of matured leaves which result useful to provide a consistence vegetal flavor and a solid body for the infuse. Another important aspect of this tea is that it wasn't roasted in order to persevere its precious vegetal scent. The other flavors which come out of this leaves refer to some frash seeds and beans while, in the aftertaste, there will be a diffuse freshness in all the mouth.
Place of origin
Anxi – Fujian, China
The modern Tie Guan Yin production style is made of different passages which can be repeated in a ciclic way depending on the leaves shape and the moment when the product is harvested. The leaves undergo two different withering time, one under the sun light and another indoor. Then the vegetal mass go into a rotating bamboo cylinder or it is hand shaken in order to activate the oxidative reactions from the edge of the leaves. As soon as the oxidation phase is completed (depending on the produce will) the leaves are sent to other rotating cylinder where, thankful to an heating action, the enzymes activities which cause the oxidation is stoped. Then the product pass to another machine that rolled the leaves multiple times and then there is the drying phase where all the water is dried with some ovens. The last passage of the entire product consist in removing the brown edge of the leaves where the oxidation started in a previous passage.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 4.5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 90°C water you can go with a first infusion of 20 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (20 – 30 - 40 ...)
These leaves could be steep about 7 times.
To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 90°C water for a steeping time of one minute and a half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
If you want to experiment around the leaves quantity for your infusion we suggest you to let the leaves enough space to expand their selves in the water because they tend to expand quickly in the water. In that way you’ll enjoy this product at its best.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
4,5-100ml / 20-30-40... sec / 7 infusions
2g-150ml / 90... sec / 2 infusions
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