Aged Tie Guanyin
In the spring of 2015, while traveling through Fujian, China, we met and befriended Mr. and Mrs. Jian. They are second-generation tea farmers from Canxia, a small town in the mountains outside of Zhangzhou. This area is most known for Tie Guanyin, and out of all their teas we tasted, the Jians’ Aged Tie Guanyin from October 2008 was our favorite. It is cured over a charcoal fire for four days every year to maintain its freshness and to remove any moisture. The result is a dark-roast oolong with deep stone fruit sweetness only available by years of aging and expert roasting. It was wonderful spending time with the Jians and enjoying the traditional meals they shared with us entirely comprised of food and drink they had grown and processed themselves. Enjoy this bounty of their skillful hands.
Tasting Notes: plum, Virginia pipe tobacco, toasted white oak chips, raisins.
Gaiwan/Yixing: fill 1/4 full with dry leaf. 190°-200° water. Rinse leaves. Steep for 20 seconds for the first 3 infusions. Add an additional 20 seconds for each additional infusion.
Teapot/mug: 1 tablespoon of dry leaf per 8oz of water. 195° water. 1st and 2nd infusion steep for 3 minutes. 5 minutes for each additional infusion.