Ancient Tie Guan Yin 2023 - 50g
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Ancient Tie Guan Yin 2023 - 50g
Tie Guan Yin is from Xiping, Anxi, Fujian, China. The garden is located at an altitude of 800m and the shrubs of the Iron Goddess cultivar are 9 years old. The tea bushes are renewed at regular intervals to provide the best possible harvest.
The tea is from the autumn harvest, October 2023, and is hand-picked. The tea is processed in whole leaf form and the traditional wu long 'black dragon' shape, this method was used in the 1980s and is now very rare.
Our goddess is also more roasted in the style of Da Hong Pao tea, quite reminiscent of Wuyi oolongs, but less roasted than the reef oolongs. It is roasted 3 times, e.g. the TWIGS version is very delicate and roasted only once, the classic version is roasted twice.
As they say in China - "spring tea smells good, autumn tea tastes good". The autumn harvest offers a full flavour with a lingering aftertaste and a delicate aroma. It is grown in a garden where the rules of Nature Farming are followed.
This traditional Tie Guan Yin has a sweet and complex flavor that is thicker and deeper than the flavor of classic Anxi oolong, which is only slightly oxidized. The dry leaf smells of caramel and candied nuts, which is also reflected in the flavour of the infusion with the addition of a slight florality. Thanks to the stronger oxidation and medium roasting level, the tea is complex in flavour, with an excellent lingering and sweet aftertaste. The infusion is very clean and clear with a bright golden-orange colour.
Preparation per 100ml - Gong fu Cha - 6-7g, 95°C, 20-30s, identical for the first to third infusion, then extend the interval. Lasts 8 or more infusions.
The tea is from the autumn harvest, October 2023, and is hand-picked. The tea is processed in whole leaf form and the traditional wu long 'black dragon' shape, this method was used in the 1980s and is now very rare.
Our goddess is also more roasted in the style of Da Hong Pao tea, quite reminiscent of Wuyi oolongs, but less roasted than the reef oolongs. It is roasted 3 times, e.g. the TWIGS version is very delicate and roasted only once, the classic version is roasted twice.
As they say in China - "spring tea smells good, autumn tea tastes good". The autumn harvest offers a full flavour with a lingering aftertaste and a delicate aroma. It is grown in a garden where the rules of Nature Farming are followed.
This traditional Tie Guan Yin has a sweet and complex flavor that is thicker and deeper than the flavor of classic Anxi oolong, which is only slightly oxidized. The dry leaf smells of caramel and candied nuts, which is also reflected in the flavour of the infusion with the addition of a slight florality. Thanks to the stronger oxidation and medium roasting level, the tea is complex in flavour, with an excellent lingering and sweet aftertaste. The infusion is very clean and clear with a bright golden-orange colour.
Preparation per 100ml - Gong fu Cha - 6-7g, 95°C, 20-30s, identical for the first to third infusion, then extend the interval. Lasts 8 or more infusions.