Tieguanyin Assortment

A beloved Chinese oolong, Tieguanyin has its fanatics everywhere, and this selection of both the newer, lightly-oxidized (qing xiang) and the traditionally roasted (nong xiang) styles is sure to make their day. Though ultimately (and legendarily) stemming from a single bush, this cultivar and its relations have spread and diversified into a category unto themselves, and these five teas, including two aged ones, excellently shows off the range therein.

(Image for illustrative purpose only; see list below for current selection.)

Teas Included:

  • Qing Xiang Tieguanyin
  • Qing Xiang Tieguanyin Superior
  • Roasted Tieguanyin
  • Vintage Tieguanyin 1997
  • Vintage Tieguanyin 2000
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$70.00 $70.00

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4-5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 100°C
  • 4 infusions: 30, 45, 60, 90 sec

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

See individual product pages for more specific brewing recommendations.