Dark Roast Tieguanyin

Harvested in Anxi County, Fujian Province in the springtime, the leaf is 30% oxidized, first by bruising the leaves in a bamboo drum and then allowing them to rest and gradually wither. The rest time enables the conversion of catechins into bioflavonoids while enriching the color of the liquor. We then asked the tea maker to finish the tea using a traditional loose roll and roast the tea in a way that does not leave too strong of a final impression.

When brewed at high temperature, a delicious natural honeyed character is released. The end result - roasted almonds and toffee notes. Perfect for our selection of Celadon and Yixing tea ware.

Brewing Guide

Traditional Tieguanyins are appreciated for their intense finishes, and are typically brewed towards that end, usually with a heavier hand and higher temperatures.

To brew the Dark Roast Tieguanyin, we suggest using at least 6 grams of tea leaves in a Yixing or stoneware tea pot. Brew at about 205 degrees. Give the tea an initial 1 second rinse, then let steep for about 2 minutes. Decant tea when leaf clusters are half-way to two-thirds open. Steep the second infusion for 2 minutes, gradually increasing steep time for subsequent infusions.