Leaf: Emerald green knots with fragrance of humus.
Brew: Brew 3.5g (0.12oz) in 200ml (7 fl oz) water at 95°C (200 F) for 1.5-2 minutes. Add more water for two or three further infusions. Golden yellow with a bouquet of floral flavors, transforming from faintly bitter to sophisticatedly sweet as it sits.
Scoop: Tie Guan Yin (Ti Kwan Yin) is frequently referred to as a "desert island tea," as in the one that can't be lived without, and no wonder. Wulong packs the perks of both green and black, and Tie Guan Yin boasts the virtues of all other wulongs. It is a tea of paradox - flavorful yet light, fresh tasting yet mature, a treat when drunk alone but perfect with a wide range of foods.
Character: The crinkly, slightly twisted leaves are a mixture of reddy-brown and dark green and as they brew, they unfurl to give lace-edged leaves that release a honey-coloured liquor, a sweet, floral aroma and an orchid-like, smooth, delicate flavour.
The Tie Guan Yin is widely grown in China, mainly for the production of Oolong teas. Legend has it that a certain Mr. Wei discovered it 200 years ago. Renowned for the speed of its growth and the abundance of its harvests, Tie Guan Yin has oval leaves, and its young buds, easily recognizable by their purplish-red hue, are lacy and pointed and have a thick, silky texture.
Compared to other cultivars, Tie Guan Yin contains a larger diversity of organic components, such as polyphenols, catechins and other amino acids. It is also rich in minerals, such as manganese, iron and potassium, which gives it a slightly mineral taste.
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