Light Roast Tieguanyin

Traditionally, teas made in Anxi County were rolled, oxidized to about 50%, and heavily roasted; all to preserve the dried leaves in the humid weather of southern China. As such, the Tieguanyin variety there was cultivated to produce nutty notes and a dry, clean finish, which were emphasized by the local style of crafting. Modern iterations like this one, however, have adopted the "qing xiang" style popular in Taiwan, where the leaves are oxidized very lightly and minimally roasted to produce more bright and floral qualities.

This tea, therefore, presents an interesting dichotomy - the lightly oxidized style brings forth a fresh aroma akin to spring grass, while a crisp finish with notes of almond speaks to it's Tieguanyin heritage.

Brewing Guide

While traditional Tieguanyins are usually brewed with a heavy hand to produce an intense finish, we prefer a lighter touch with this modern version, in order to emphasize the aromatic qualities created with this crafting style.

To brew the Light Roast Tieguanyin, we suggest using about 5 grams of tea leaves in a glass or porcelain brewing vessel. Brew at about 195 degrees. Give the tea an initial 1 second rinse, then let steep for about 1 minutes. Decant tea when leaf clusters are about half-way open. Continue to steep subsequent infusions for about 1 minute each.