Description
Origin: organic garden in Anxi, Fujian, China
Harvest: spring 2014
Cultivar/Tree Variety: Tie Guan Yin – Hong Xin Wai Wei Tao – the oldest variety of Tie Guan Yin.
Temperature of water and amount of leaves: 100 C 5-6g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot. First infusion should be short- not more than 20 second. We suggest to increase brewing time for 15-20 seconds in each next brewing.
Terrance H. (verified owner) –
Sometimes you can tell how tasty a tea will be by huffing the bag before weighing out the tea for steeping. Gorgeous cranberries and star fruit filled my sinuses and I took a bit more time to huff the bag further. I’ve never tasted a TGY quite like this! I tasted 15 samples of TGY from Taiwan and some from various regions in China but it was nothing like this. I noticed the TGY characteristics like resinous notes and a grippy texture yet it was very fruity while being very complex. I hope that this will be a staple on the website because if you love tie guan yin you must try this one!