Jade Spring Tieguanyin | Oolong
NAMED IN HONOR OF THE BUDDHIST BODHISATTVA, GUANYIN, TIEKUANYIN IS TYPICALLY A MEDIUM-OXIDIZED OOLONG FROM ANXI COUNTY WITHIN CHINA'S FUJIIAN PROVINCE. OOLONGS AND WULONGS ARE NOTORIOUS FOR THEIR PROCESSING COMPLEXITY AND OFTEN TIMES ROLLED LEAVES. TIEGUANYIN SHARES THIS COMPLEXITY WITH FLORAL, SWEET, AND CREAMY NOTES.
Our Jade Spring Tieguanyin is plucked by hand and allowed to wither under the sun to remove moisture. Next, the leaves are gently shaken in baskets to bruise and further oxidize the tea. The leaves are then slowly heated to halt oxidation in a process called "kill green". After fixation, the leaves are hand rolled to create their iconic droplet shape. Finally, the tea is lightly baked to bring out lasting flavor and allow for multiple steepings.
GROWER: JIANGHAN WANG + FAMILY
LOCATION: YUHU VILLAGE, INNER ANXI COUNTY, FUJIAN PROVINCE, CHINA
ELEVATION: 700 MASL
CULTIVATION: NATURAL, NOT CERTIFIED ORGANIC
CUP: SILKEN FLORAL + CARAMEL SWEETNESS + LIGHTLY TOASTY
PREPARATION
USE 8-10 OUNCES OF FILTERED OR SPRING WATER
190°F (82°C ) | 5 GRAMS TIEGUANYIN | 4 MINUTES
RINSE FOR 10 SECONDS BEFORE FIRST STEEPING
RECOMMENDED RE-STEEPING: 4 TO 5 TIMES
NAMED IN HONOR OF THE BUDDHIST BODHISATTVA, GUANYIN, TIEKUANYIN IS TYPICALLY A MEDIUM-OXIDIZED OOLONG FROM ANXI COUNTY WITHIN CHINA'S FUJIIAN PROVINCE. OOLONGS AND WULONGS ARE NOTORIOUS FOR THEIR PROCESSING COMPLEXITY AND OFTEN TIMES ROLLED LEAVES. TIEGUANYIN SHARES THIS COMPLEXITY WITH FLORAL, SWEET, AND CREAMY NOTES.
Our Jade Spring Tieguanyin is plucked by hand and allowed to wither under the sun to remove moisture. Next, the leaves are gently shaken in baskets to bruise and further oxidize the tea. The leaves are then slowly heated to halt oxidation in a process called "kill green". After fixation, the leaves are hand rolled to create their iconic droplet shape. Finally, the tea is lightly baked to bring out lasting flavor and allow for multiple steepings.
GROWER: JIANGHAN WANG + FAMILY
LOCATION: YUHU VILLAGE, INNER ANXI COUNTY, FUJIAN PROVINCE, CHINA
ELEVATION: 700 MASL
CULTIVATION: NATURAL, NOT CERTIFIED ORGANIC
CUP: SILKEN FLORAL + CARAMEL SWEETNESS + LIGHTLY TOASTY
PREPARATION
USE 8-10 OUNCES OF FILTERED OR SPRING WATER
190°F (82°C ) | 5 GRAMS TIEGUANYIN | 4 MINUTES
RINSE FOR 10 SECONDS BEFORE FIRST STEEPING
RECOMMENDED RE-STEEPING: 4 TO 5 TIMES
NAMED IN HONOR OF THE BUDDHIST BODHISATTVA, GUANYIN, TIEKUANYIN IS TYPICALLY A MEDIUM-OXIDIZED OOLONG FROM ANXI COUNTY WITHIN CHINA'S FUJIIAN PROVINCE. OOLONGS AND WULONGS ARE NOTORIOUS FOR THEIR PROCESSING COMPLEXITY AND OFTEN TIMES ROLLED LEAVES. TIEGUANYIN SHARES THIS COMPLEXITY WITH FLORAL, SWEET, AND CREAMY NOTES.
Our Jade Spring Tieguanyin is plucked by hand and allowed to wither under the sun to remove moisture. Next, the leaves are gently shaken in baskets to bruise and further oxidize the tea. The leaves are then slowly heated to halt oxidation in a process called "kill green". After fixation, the leaves are hand rolled to create their iconic droplet shape. Finally, the tea is lightly baked to bring out lasting flavor and allow for multiple steepings.
GROWER: JIANGHAN WANG + FAMILY
LOCATION: YUHU VILLAGE, INNER ANXI COUNTY, FUJIAN PROVINCE, CHINA
ELEVATION: 700 MASL
CULTIVATION: NATURAL, NOT CERTIFIED ORGANIC
CUP: SILKEN FLORAL + CARAMEL SWEETNESS + LIGHTLY TOASTY
PREPARATION
USE 8-10 OUNCES OF FILTERED OR SPRING WATER
190°F (82°C ) | 5 GRAMS TIEGUANYIN | 4 MINUTES
RINSE FOR 10 SECONDS BEFORE FIRST STEEPING
RECOMMENDED RE-STEEPING: 4 TO 5 TIMES