Qing Xiang Tieguanyin

Unlike most other types of tea, the autumn harvest of the "Iron Goddess of Mercy" is capable of producing heady aromas. This one has been processed in the increasingly-popular Qing Xiang style, lightly oxidized and barely roasted for a fresh taste and bright green color. What distinguishes the final cup from green teas, however, is the addictive acidity of sliced green apples and pears, perhaps just beginning to brown on the plate. A velvety texture and hint of butter prove it to be more than its first impressions, though, and subsequent infusions even release a gentle florality: violet on the edge of the tongue. Given the quality, its fair price point makes it a good choice for any who enjoy clean and refreshing sourness.
  • ORIGIN:  Longjuanxiang, Anxi, Quanzhou, Fujian, China
  • MEANING:  Clear scent iron Guanyin (qing xiang tie Guanyin)
  • CULTIVAR:  Tieguanyin
  • HARVEST TIME:  5 October 2020
  • TASTE:  Green apple, butter, violet
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 100°C
  • 4 infusions: 30, 45, 45, 60 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.