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 19 years that we have been annually procuring teas from this farm and factory. Our lot was harvested in April 2025.
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 8-12 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 grams of leaf per 6-8 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!
SKU: O-TKY-35-1
Oolong Tea
Add 30 seconds for each successive steep — flavors evolve.
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.