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 Tieguanyin cultivars. 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, 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 April 2021.
Lot Facts. 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. Along with this, one should find a characteristic light, aromatic note in the freshly harvested leaves. Preserved and accentuated in processing the leaves, this signature "airy" taste or flavor note will determine our annual selection. After steeping 3-4 times, the leaves have unfurled and present a deeper, more nuanced, sweet and floral flavor. Throughout the arduous processing of these large, beautifully serrated leaves, we found the tea maker has preserved the precious, natural aroma of this varietal. Lot # 1.
Tea Facts. Tieguanyin's such as this are harvested later in the season than green teas, usually around mid-to-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 final 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 1.5 to two minutes. Optimum water temperature is 195° plus. Drain the water off the leaves between infusions and they should easily provide 5-6 steeps!
This is a very fine Oolong. I was surprised how good it tasted because I was under the impression that all the best teas come from Taiwan. This one is from China and it is very good. It has a nice little "twang" and lingers a while on the tongue.
I have tried Drunken Concubine and Breast Flower. This is an excellent tea. Fragrant and colorful aroma with a great mouth feel. I will surely buy this one again.
Another very high quality tea with nice whole leaves. Makes about two good cups.
