Original Tieguanyin Cultivar
To old time aficionados, tieguanyin is not just about floral aroma. They seek yun-wei, which can be roughly translated as “lingering taste of various tones and accents”. For the right yun-wei, we went to the origin of tieguanyin for a fourth generation farm high in altitude. Tea Hong’s Tieguanyin Traditional is produced from a particular patch where only matured shrubs of the thorough-breed cultivar grow and are harvested only once year. This is to ensure maximum amount of taste and salutary substances are stored in the young leaves for subsequent mastery processing for the wonderful lingering taste of various tones and accents. Like a fine old style tieguanyin should be.
Net weight: 100 g (3.5 oz) in Kraft-alu pack
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Crisp, fresh bouquet with buttery undertone. Refreshing overtone that reminds one of the after-rain air in high mountain forrest. Light accents of oatmeal cookies and the root of Mongolian milkvetch. Smooth, yet brisk body of silky tactility. Floral with undertone of Job’s tears and hints of herbs. Bright, earthy accents. Long, lively and malty aftertaste with light, creamy sweetness.
A fine tieguanyin such as Tea Hong’s Tieguanyin Traditional is not meant only for gongfu style infusion, although many prefer it that way. Brewing it in the large teapot in conventional approaches also give you remarkable results. Always blanch it very quickly before infusion for maximum enjoyment.
Recommended temperature 95°C or above.
Please note that the dry leaves are quite tightly rolled and therefore heavier than the average loose leaves. Familiarise yourself with the tea basing on weight to water volume ratio.
How to tell a genuine Tieguanyin Traditional