Qing Xiang Tieguanyin Superior

Smooth and ethereal, this Tieguanyin is a cut above for those desirous of the most refined of clean and fresh flavors. The bright, softly crumpled balls exude first the character of cut grass, then intense fruit, but the liquor develops slowly along a silky mouthfeel—a minerality with the bare astringency of Nashi pear, giving way to buttercream and a note of orange flower. The gentler, but still refreshing acidity and its longevity across many infusions prove its worth in comparison to other Qing Xiang-style Tieguanyin, which can be brasher to the tongue—or stomach. We suggest alternating sips with sniffs of the unfolding leaves, perhaps accompanied by the most delicate of shortbread cookies.
  • ORIGIN:  Longjuanxiang, Anxi, Quanzhou, Fujian, China
  • MEANING:  Clear scent iron Guanyin (qing xiang tie Guanyin)
  • CULTIVAR:  Tieguanyin
  • HARVEST TIME:  2 October 2020
  • TASTE:  Nashi pear, mineral, orange flower
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$18.50 $18.50

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
  • 6 infusions: 30, 45, 45, 60, 60, 90 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.