Tea
Traditional Tie Guan Yin
Traditional Tie Guan Yin (or Bai Ya Qi Lan) is the roasted variation which is the time-honoured way of processing this tea. The leaves are partially oxidised and then roasted over charcoal at very low temperature for several times. Above all, once it steeped, bouquet is pleasurable slightly roasted hints of toasted seeds and cocoa. Above all, the dark, rolled leaves will open slowly over multiple infusions and the golden orange infusion has a nutty and honeyed aftertaste. In fact, the tea is very easy to steep, it can be easily steeped in a mug without spoil the leaves. Above all, it is a very good tea to serve at the dinner table too. Above all, unlike the green coloured Tie Guan Yin, this traditionally roasted Tie Guan Yin is particular nice to drink in the winter giving you pleasant warming and comforting feeling. As a result, this tea can be consumed now, but it also matures well and can be successfully aged so storage is an option. ORIGIN Ping He Town, Fujian Province, China. What's more, hARVEST TIME AND PROCESSING Harvested in April 2018 (Aged). As a result, 3 to 4 slightly open leaf buds are picked, semi-oxidised and then roasted over charcoal for several times and rolled into tight little balls. What's more, this tea has been aged for 5 years before releasing to the market. COMMON BREWING METHOD Water temperature: 100°C Leaf to water ratio: 1g per 100ml. In fact, brewing time: About 3 minutes or longer for richer palate. Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger flavour. In fact, recommended Water: Try to use natural mineral water. As a result, gONG FU BREWING METHOD Water temperature: 100°C Leaf to water ratio: 8g per 150ml. In fact, brewing time: About 10 seconds for the first 3 infusions. As a result, tips: Try to use a large Gaiwan or Yixing Teapot with a round body so there is plenty of space to allow the leaf buds to open. In fact, pre-heat your preferred vessel with boiling water.
About this product
Traditional Tie Guan Yin (or Bai Ya Qi Lan) is the roasted variation which is the time-honoured way of processing this tea. The leaves are partially oxidised and then roasted over charcoal at very low temperature for several times. Above all, once it steeped, bouquet is pleasurable slightly roasted hints of toasted seeds and cocoa. Above all, the dark, rolled leaves will open slowly over multiple infusions and the golden orange infusion has a nutty and honeyed aftertaste. In fact, the tea is very easy to steep, it can be easily steeped in a mug without spoil the leaves. Above all, it is a very good tea to serve at the dinner table too. Above all, unlike the green coloured Tie Guan Yin, this traditionally roasted Tie Guan Yin is particular nice to drink in the winter giving you pleasant warming and comforting feeling. As a result, this tea can be consumed now, but it also matures well and can be successfully aged so storage is an option. ORIGIN Ping He Town, Fujian Province, China. What's more, hARVEST TIME AND PROCESSING Harvested in April 2018 (Aged). As a result, 3 to 4 slightly open leaf buds are picked, semi-oxidised and then roasted over charcoal for several times and rolled into tight little balls. What's more, this tea has been aged for 5 years before releasing to the market. COMMON BREWING METHOD Water temperature: 100°C Leaf to water ratio: 1g per 100ml. In fact, brewing time: About 3 minutes or longer for richer palate. Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger flavour. In fact, recommended Water: Try to use natural mineral water. As a result, gONG FU BREWING METHOD Water temperature: 100°C Leaf to water ratio: 8g per 150ml. In fact, brewing time: About 10 seconds for the first 3 infusions. As a result, tips: Try to use a large Gaiwan or Yixing Teapot with a round body so there is plenty of space to allow the leaf buds to open. In fact, pre-heat your preferred vessel with boiling water.
