Our Aged Tieguanyin, in the AnXi Region locally known as "Jade Tieguanyin", is a rare expression of the cultivar. The leaves are rolled and then lightly baked to a balanced mix of green and brown with floral aromas, and complex, refreshing flavors with an unusually light & sweet character due to the aging process.
Lot Notes. The farm is in the mountains near Xiamen. The leaves are spring-pick, small and uniform in size. We found the lot’s flavors noteworthy, refreshing and clean.
Tea Facts. Cultivar is Tieguanyin. The process to make Jade TKY, a lightly baked oolong, was developed in the 1990s. Lot is aged 6 years.
Tasting Notes. At the age of 6 years, the tea has evolved new layers of depth. The first steep opens to scents of flowers; followed by a complex and refreshing body one looks for in a traditional Tieguanyin. We find a light & sweet floral note as well.
Brewing Suggestions. For six to eight ounces of water, use 3 grams or a teaspoon of leaf. Water at boiling, rinse the leaves briefly and pour off. Re-infuse and steep for 2-2.5 minutes and taste. First steep is aroma, the leaves will open in 2nd steep bringing more flavor to your cup. Leaves will steep multiple times.
OOLONG TEA
3 grams/1 teaspoon per 6 ounces of water
195° - 205° F
2 Minutes
Oolong leaves are large. Once plucked, they are either rolled and lightly oxidized (Tieguanyin style) or are long and crafted to a reddish-brown color (Dan Cong style).
Tieguanyin is shades of green, almost blue. Its infusion opens to an aroma of lilies of the valley with a mouthfeel of gentle vegetal notes as it develops into a buttery, floral finish. Dan Cong is aromas of brown sugar and candied fruit. The mouthfeel is strong and full-bodied with a sweet, refreshing finish. In steeping, first rinse the leaves briefly to awaken them. This steep can be enjoyed for aroma. The second steep releases precious flavors. Multiple steeps are the norm for oolongs as they are complex and layered.