TRADITIONAL HEAVY ROASTED TIEGUANYIN TEA
Tieguanyin is heavily roasted and reddish coloured. It's richness and strong taste will elevate you to a state of bliss. Heavy curing, the appearance of this tea is half-curl ball shape, the colour of the loose tea leaves is a jet-black and deep purple colour, the colour of the tea is crystal-clear with amber and bright-red, and the taste has natural orchid flavour and featured “Tieh Kuan Yin after-taste”.
TRADITIONAL HEAVY ROASTED TIEGUANYIN TEA
Name: Premium Tieguanyin Tea
Ingredients: Tieguanyin
Origin: Shiding, Taiwan
Harvesting: hand-picked
Shape: spherical
Oxidation degree: ★★★
Baking degree: ★★★★★
Liquid color: translucent orange red
Tea scent: orchid, roasted aroma, slightly fruit acid
Tieguanyin hand picking tea in Shiding, Taiwan! Strong fragrant and mellow, top Guanyin rhyme
The special taste and aroma of Shiding Tieguanyin tea are caused by the fact that the Shiding tea area is mostly on the slopes of Dongzhao Mountain. The climate is mild. Rain or fog moisturizes the tea trees for many years. The Shiding geology is a mixture of brown or light red soil and gravel.
Good moisture retention, good air permeability, fertile soil, good growth of tea trees, soft tea noodles, and thick leaves. It is wrapped and kneaded by the traditional method of Tieguanyin, and baked with a gentle fire. The weak fruit aroma produced by the second light oxidation is Shiding iron The unique tea fragrance of Guanyin.
The production method is similar to that of Anxi Tieguanyin, but after a century of evolution, different characteristics have been developed.
Withering, kneading with cloth, baking and kneading with gentle fire...Taiwanese traditional Tieguanyin tea that is time-consuming and labor-intensive
The working process of Tieguanyin tea is: picking (8 am to 5 pm)→sunlight withering or indoor hot wind withering, wavering (withering time 8~12 hours, wavering 4~5 times)→frying green→first kneading →Take water roasting→cloth buns, knead and stir-fry (3~5 times, 20~30 times)→slow heat, dry and knead (10~20 times)→initial roast→choose branches→cover Pick → Finished Product
The altitude of Shiding tea area is about 300~350 meters. The east-west sunshine time is long. In addition, the leaves of Tieguanyin are mostly sunny, so the tea contains high tannins and various ingredients; theoretically, the bitterness and astringency will be higher. Heavy; but through traditional high-grade Oxidation, second-degree Oxidation, simmer kneading, medium-to-long and medium-high temperature roasting, the bitter and astringent taste of the tea is relatively reduced.
Theophylline is changed due to high temperature and fire, and it is also suitable for middle-aged and elderly people or those with weak gastrointestinal tract.
When making tea, you should also pay attention to the high solubility of Tieguanyin tea. The amount of tea should be less than one-third, and the warm and moist brewing time should not be too long.
The first tea is about 95 degrees, and the brewing time is about 20. ~30 seconds. If the amount of tea is small, it will take a longer time. For the second to fifth brew, use 80 to 90 degrees of boiling water, about 10 to 20 seconds.
Tips for brewing Tieguanyin:
The larger the teapot, the lower the relative ratio of tea leaves.
The finer the tea leaves, the smaller the amount of tea.
The brewing time should be short rather than long.
The water temperature should not be too high.
Purple clay teapot is suitable.
Brewing Directions:
You can use any kind of tea pot, but clay tea pot suits much better.
Warm up the teapot with the boiling water, put 3 grams of tea, and pour a small amount of the boiling water into the tea and pour out, then pour 250 ml of boiling water and cover the tea pot for three minutes before serving.
Boiling temperature – 85-95°C (185-203°F). You can use this amount of tea 3 to 4 times.
The tea leaves come unrolled for full flavor.
Additional information
This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 35s to 5 minutes.
You can also use the Taiwanese traditional way of brewing - spilling, using Gaiwan, and brewing for 3-5 seconds each time.
Please note that it is natural tea with a high content of active elements, including caffeine and minerals, and some unusual feelings could appear. In that case, we recommend decreasing the quantity of dry leaves and brewing time.