Bamboo basket charcoal rebaked
We have matured this special batch of tieguanyin for long enough before double baking it the traditional way in a bamboo basket with charcoal ash. To attain an ideal result from this traditional practice requires proper conditioning and in-depth know how. Tieguanyin Classic is one of Tea Hong’s best value oolongs. Enjoy the warm, soothing aroma as hot water touches the leaves. Then the characteristic tastes of a classic tieguanyin delivered in a round, smooth body with a unique sweetness.
Net weight: 120 g (4.2 oz) in Kraft-alu pack
陳年 竹籮碳火 慢焙鐵觀音
Deep, woodsy sweet aroma with a sweet spice accent with tones of dates and plum. Soft, round body brightened with notes of plum and citrus peels. Biscuity undertones hinting red dates, Chinese licorice and berries. Sweet aftertaste.
The resultant taste profile of the liquor can greatly vary dependent on the duration of infusion (steeping) as much as water temperature and tealeaves to water ratio. How long the cup is rested also brings significant difference to the palate. This tea is great fun to play with for various skill practices. As always with matured tea, give it a good blanche or even two before actual infusion.
|Dimensions||18 × 9 × 5 cm|
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The Whiz Kid
I was told that it is not an easy tea to prepare nor to appreciate, so I was a little anxious when opening it.
I choose to brew it with a low leave to water ratio and it immediately appeared that the real complexity of the tea is that it can offer a wide range of tastes.
In these conditions, this tea develops very sweet and gentle taste of plum and date, brilliantly balanced by the woodsy aromas from the baking process.
I am eager to prepare it again with other parameters, I am already amazed by its the wide range of possibilities.
To summarize, to me this tea is not the wild child I expected but a more a whiz kid who can show you tons of wonderful tastes if you can guide him.
Thanks to all Tea Hong staff for this great discovery!
( A paragraph is edited out for a discussion about another customer’s comment. Detail discussions are more suitable when carried out in forums, such as the one in TeaGuardian.com — note by Tea Hong )
We enjoyed this classic oolong with a spicy lunch today. The dry, bumpy nuggets are pungent and pleasant to look at. I used a black clay yixing gaiwan for this selection but didn’t detect much aroma after three shakes of the dry tea in the heated bowl. That all changed the very second the hot water hit it. This tea was generous in releasing its complex baked aroma. Very pleasant. The first steeping was a quick one. Lovely flavor on the front of the palate in into the nose. Earthy with a hint of black peppercorn yet mellow as the name implies. The second steeping I left sitting too long (or so I thought). It was strong but only in the most pleasant way. We did a few more steepings and the nuggets opened up into what look like rolling waves on a black ocean. The texture lets you know you are drinking a substantial tea. I don’t think this is the type of tea that can be steeped all day, though, as it gives off its flavor quickly. On the other hand, I will steep a few more infusions, let them sit longer, and see what surprises await. In my opinion this is a great tea to accompany meals.