Country of Origin: China
Region: Fujian Province
Shipping Port: Fuzhou
Grade: Ti Kuan Yin
Altitude: 2500 ft. above sea level
Manufacture Type: Oolong
Cup Characteristics: A distinctive light cup that has hints of orchid-like flavor. Excellent for quiet moments.
Infusion: Pale green yellow liquor, tending slightly amber
Ingredients: Luxury oolong tea
Oolong tea is semi fermented which is one of the reasons it has such a
unique character. The semi fermentation gives the tea a little bit more
body than a green tea but less body than a black tea ... and
interestingly it gives the flavor a very unique twist. You will see
(particularly in the infused leaf) that the edges of the leaves are
slightly bruised (brownish). The reason for this is that the leaves are
lightly bruised to start the oxidation process. Because they are more
full bodied than green teas, oolong teas must not be picked too early or
at too tender a stage. They must be produced immediately. Unlike leaves
for green tea, those destined to be oolong are wilted in the direct sun
and then shaken in tubular bamboo baskets to bruise the leaf edges. The
bruising is what makes the edges oxidize faster than the center. After
15-25 minutes (depending upon ambient temperature and humidity levels)
the tea is fired, locking in the special flavor profile.
There are several grades of Ti Kuan Yin (a.k.a Iron Goddess of Mercy).
This particular type is the premium grade - below the superior grade but
has many of the characteristics of top Ti Kuan Yin Oolongs. It has been
written that Ti Kuan Yin is at first bitter, then sweet and finishes
with a fragrance, which lingers on your palate. We find this particular
grade is sweet with a fragrant finish and has no bitter notes.
The name Iron Goddess of Mercy came from a farmer named Mr. Wei. At the
temple dedicated to Kuan Yin he was asked what is the name of his
special tea. It must be called Ti Kuan Yin in honor of the iron statue
to Kuan Yin he replied. As the name was a good one, it has never been
Hot tea brewing method: Oolongs teas are best enjoyed when the leaves
are briefly infused with hot water, which is then poured off. The tea is
then reinfused and tea is poured to the lucky guests after about 1
minute. The leaves may be reinfused several times, with each resulting
infusion yielding different liquor from the proceeding cup.