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Tieguanyin
Tieguanyin
Tieguanyin
Tieguanyin
Tieguanyin
Tieguanyin
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Tieguanyin

155,00 kr
#640121

 Tieguanyin – the Iron Goddess of Mercy – is one of China's most famous Oolong teas.

The light-roasted version is the most traditional, and it surprises with a nice floral aroma with notes of orchid and daffodils. The dried leaves are rolled into emerald balls that open in the teacup and reveal a sweet fragrance and a beautiful green and shiny color. The roasted notes appear in the aftertaste like a gentle breeze that leaves a complex taste and creates a sense of anticipation for the next brews and the new sensory journey that will accompany them.

Origin: Xiping, Anxi, Fujian province
Altitude: 1000 m asl
Flush: May 2025, Spring tea
Producer: Chen Chun
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

Ingredienser: oolong te (semi-oxideret te)

Net weight: 30 grams

Brewing instructions:

EASTERN BREWING
Tea/Water Ratio: 1 gr. of tea every 20 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 15-second brew. Increase with each successive brew as needed.
Water temperature: 90-95°C
Number of brews: 5-6

WESTERN BREWING
Tea/Water Ratio: 1 gr. of tea every 100 ml of water
Water Temperature: 90-95°C
Brewing time: 3 minutes 


COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 3-4 hours, or in the fridge for 7-8 hours. Filter the liquor and drink within 24 hours.
Preparation

Eastern style brewing:

Vessel: A small tea pot or a gaiwan with a volume from 50ml - 250ml
Quantity: 1g for every 20ml of water
Temperature: 90-95°C
Time: Start with a 15 second brew for the first two infusions, then add 5 second
Brews: 5-6

Advanced brewing tips: Whilst light oolong tea has a general brewing guide, every type of tea is has its individual character so once you get to know the tea you can adapt the parameters to suit the tea's and your preference. Note that cooler water will bring out more sweetness/softness in the tea but will need slightly longer infusion to achieve a more flavoursome brew. Following this logic hotter water will bring out stronger flavours faster. Also higher tea to water ratio will give more strength.
Porcelain and glass vessels have a neutral flavour and so you will get the most 'honest' result from your brew.
Raw clay (unglazed) e.g Yixing, Zi Ni (purple clay) vessel is recommend for black tea but is also a good all round clay type that goes well with both pu erh types and oolong teas.

Western style brewing:

Vessel: Teapot 
Quantity: 1g for every 150ml of water
Temperature 95-100°C
Time: 3-5 mins

Cold brew:

Vessel: Hario cold brew bottle (750ml) or a glass jug
Quantity: 1g for every 100ml of water
Instructions: Add tea to your chosen vessel then fill up with cold water. Put it in the fridge and brew for a minimum of 4 hours. We recommend to drink the infusion within 36 hours. 

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