Our "Monkey Picked" Tieguanyin was grown in the AnXi Region in southern Fujian Province, a region with a rich history of cultivating award-winning, world-class Tieguanyins. The region's terroir or "soils" - the farms' altitude, proximity of the sea, shape of the rolling foothills and terraced mountains, the ample rains and mists of the coastal area, all work together to create an optimum situation for cultivating lush, rich flavors. It is now more than 17 years that we have been annually procuring teas from this farm and factory. Our lot was harvested in late April 2023.
Lot Notes. As we taste and evaluate lots, first we look for a bright, fresh leaf appearance. As well, we look for a uniformity in the size of the leaves. With this, one should find a characteristic light, aromatic note in the freshly harvested leaves. After steeping 3-4 times, the leaves have unfurled and present a deeper, more nuanced, sweet and floral flavor.
Tea Facts. Tieguanyin's are harvested later in the season than green teas, usually late April into May. This Tieguanyin classes as a rolled oolong. Processing the leaf entails anywhere from 8-16 steps in withering, abraiding the leaves, resting them, firing, rolling and firing. Each of the steps are carefully excuted to bring forth the natural flavors and aromas of these large leaves. Studies have shown that oolongs can be helpful to memory and enhance one's concentration.
Tasting Notes. As the rolled leaves steep, they slowly unfurl and release a lush, light-green-yellow liquor often described as buttery. Notes are softly sweet and floral, think orchids, with a mouth feel that will linger and delight in its complexity. Long after tasting, you will note the taste of this tea has lingered to be enjoyed yet again.
Brewing suggestions. We suggest 3-4 grams of leaf per 7-8 ounces of water. Use boiling water, rinse the leaves briefly and pour the water off. This will "awaken" the leaves. Then re-infuse and steep for two minutes. Optimum water temperature is 195 - 205F. Drain the water off the leaves between infusions. Leaves will typically provide 5-6 steeps!
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.
-
A Really Good ONe
This is our favorite oolong. Wonderful flavor ~ slightly floral, and a springy green taste. Very fulfilling.
-
Tiequanyin~Monkey Picked~
My Tried and True Oolong, never dissapoints...!! Have Enjoyed this Exquisite Drop Now for Many Years from SRT, and Cherish its Rich Buttery Green Lucious Taste. Good Hot or Cold, always my Treat to Myself..!! For a Tall Mug, x3 scoops, I do not like to rinse, as is typical of a Proper Oolong, I like the Full Flavor. It's a Beauty..>!! ~Enjoy~
-
Best Oolong
I've been sampling many Oolong teas lately, and this is still consistently my favorite. Incredible floral taste.
-
Monkey Picked
Smells really good, sweet and smooth. One little piece expand to a leaf. This is now my favorite tea.
-
Monkey picked tieguanyin
This is a beautiful, light, floral oolong—great transition from winter to spring.
-
Grew on Me, Now a Favorite
When I first brewed this tea, I was very underwhelmed. It just tasted like green tea to me. I started playing around with different brewing techniques and came to love this tea when brewed using the gongfu method. For me, this technique really brings out the buttery mouthfeel. I know it's typical to discard the first rinse, but I find the first rinse to be delightful with this tea. I rinse by using boiling water just to cover the leaves, let sit for about 5 sec, and then pour off into my cup. The rinse liquor has a wonderful floral aroma that I just don't get with subsequent steeps. I've tried skipping the rinse in order to get that enticing floral aroma in the first steep, but I find that the other tea characteristics overshadow this wonderful smell when doing this. Anyway, I love this tea and am purchasing another bag to enjoy.
-
Perfect
This tea tastes like traditional oolong tea! No added flavorings or new combinations- just pure oolong tea! It's perfect
-
A cup a day
I love this tea. I drink it every day and re steep the same leaves multiple times. I love the aroma , taste, and feeling I get from this excellent tea. I’ve gifted it to several of my friends
-
Very light oolong, gives one good steep
I initially steeped one tablespoon, and produced a weak tasting tea. I steeped it a 2nd time and it tasted like water. The next day, I steeped two full tablespoons. The first steep was nice, and as described. The 2nd steep was very weak and had lost much of it's pleasant taste, again tasting like plain water. I am confused how it was described as "easily giving 5 to 6 steeps" when I can't get two out of 2 tablespoons worth. It tasted like someone had drank it before me, and then dried and packaged the leaves again before I purchased it. I'm unlikely to try this one again.
First steep is known for aroma, subsequent steeps yield varying flavors and tastes.