Yunnan Tieguanyin 云南铁观音 - High Roasting

This very distinct kind of wulong tea is a heavy roasted Tieguanyin created in Baoshan, Yunnan province, using a famous Taiwanese cultivar, Qingxin, a small shrub with small-sized leaves, processed with the technique of Tieguanyin from Fujian.

To make it even more rare and desired is the high roasted finishing that gives to the leaves an intense fragrance - 浓香 Nóng xiāng - where fruity notes of wild berries mingle with the creamy taste of roasted nuts and dark chocolate. The soil used in the cultivation of this special tea is volcanic, which adds a unique minerality in its flavor

The leaves are clearly distinguishable from the original High Roasted Anxi Tieguanyin, by the particularly small size, and the deep dark colour of its leaves. The amber colour liquor of this wulong tea shines with purple hues, in striking contrast with the yellow colour of its Fujian counterpart. The shape of the leaves is delicately rolled, and is more reminiscent of a screw - Luódīng xíng 螺钉型 - than the traditional dragonfly-head shape - Qīngtíng tóu 蜻蜓头 in Chinese.

Try also the lightly roasted version of this special Yunnanese wulong to taste the full range of fragrances that the combination of this terroir and cultivar can express together.

Origin: Baoshan, Yunnan province
Flush: Spring 2024
Format: 50 gr. Signature packs
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

Infusion Parameters

EASTERN BREWING
Tea/Water Ratio: 1 gr. of tea every 20-25 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 15-second brew. Increase with each successive brew as needed.
Water temperature: 95-100°C
Number of brews: 5-6

WESTERN BREWING
Tea/Water Ratio: 1 gr. of tea every 100 ml of water
Water Temperature: 95-100°C
Brewing time: 3 minutes 

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 3-4 hours, or in the fridge for 7-8 hours. Filter the liquor and drink within 24 hours.