For years, we called this tea our "Monkey Picked" Iron Goddess of Mercy. It has remained the cornerstone of our Anxi oolong collection for almost two decades - a solid everyday tea that reminds us of the way Tieguanyins were in the past: rich, mid-oxidized, and slightly high fired.
Harvested in Autumn, the leaf is 30% oxidized - achieved by first bruising the leaf with a bamboo drum and then allowing it to wither and oxidize. Once the proper degree of oxidation is reached, the leaves are medium roasted.
The resulting aroma is an unforgettable comingling of roasted nuts, ripe peaches and gardenias, in a liquor that is surprisingly light and sweet.
BREWING GUIDE
Infuser Cup
Water Temp 200 ° F
Steep Time 2 min 30 sec
Gaiwan / Teapot (6 oz.)
Water Temp 200 ° F
Steep Time 2 min
Teapot (12 oz.)
Water Temp 200 ° F
Steep Time 3 min
Traditional Tieguanyins are appreciated for their intense finishes, and are typically brewed towards that end, usually with a heavier hand and higher temperatures.
To brew the Tieguanyin, we suggest using approximately 5 grams of tea leaves steeped at 200 degrees. Give the tea an initial 1 second rinse, then let steep for about 2 minutes. Decant tea when leaf clusters are half-way to two-thirds open. Steep the second infusion for 2 minutes, gradually increasing steep time for subsequent infusions.
