Rich and creamy autumn harvest direct from Master Zhang's fields in Daping, Anxi . . .
Master Zhang’s terraced tea fields are home to some of the highest elevation Tieguanyin in Anxi. The plants grow between thickets of wild flowers and mountain springs whose water makes the tea distinctively sweet.
Master Zhang’s Tieguanyin tea fields near Daping, Anxi
The mid-November harvests of Tieguanyin are the most anticipated of the year. Autumn tieguanyin is the richest, headiest and most intoxicating expression of Anxi that you will ever find. The dry tea smells of clover honey and lilac, while the wet leaf evokes cotton candy or bubble gum.
The very first steepings are light preludes of what is to come. The honey comes through strong in the flavor, as do notes of concord grape. The second and third steepings come through loud and strong. The texture becomes thick and silky, like saffron-laced cashew rice pudding. The aftertaste is almost spicy and tingling like star anise and galangal. The tea is commanding, warming and as rich as can be- a perfect companion for cooler weather.
Date of Picking:November 2013
Location of Picking:The mountains near Daping, two hours from the Anxi county seat, and over 1000 meters in elevation. Terraced mountain fields fed by a sweet natural spring.
What Was Picked:Tieguanyin variety bush large leaf tea; two leaves and one bud
Sourcing Agent(s):Master Zhang, devoted tea farmer
Use 1T of tea in a 6-8oz cup. Rinse leaves once with 208 degree water. Steep for 25 seconds the first infusion, and 20 seconds for each infusion after that. INcrease time after about four infusions to taste. Enjoy at least 6 infusions. If possible, use filtered water. Lighter oolongs can be sensitive to very hard tap water. Try to use a large brew basket or steep the leaves loose to allow them to fully unfurls and infuse the optimum flavor.
Gongfu Style Brewing
Use 5-7g of tea for a 4-5oz gaiwan. Pour boiling water into pot and immediately pour out into pitcher. Pour this rinse over the pot and cups used. The rinse helps open the leaves up slightly for the first infusion. Steep for 3-6 seconds each infusion, and enjoy at least 18 infusions. Increase time as the tea starts to get lighter. If you don’t have special equipment, just use pyrex cup measure, a small mug, or any vessel around 4oz. Pour through a strainer if you have one, or use a fork to stop the leaves from pouring into your cup.
Iced Tea (Cold Brewing)
Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy!
Iced Tea (Flash Chilled)
Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 30 seconds with filtered boiled water. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.
The Story of Tieguanyin
"Imagine being the old farmer and tasting something so different for the first time, realizing the value of Guanyin's gift...How to Use a Gaiwan
"Learn how to use the versatile gaiwan...Wang Huiming Style Gaiwan Brewing
"Wang Huiming brews tea with the ultimate goal of treating everyone with respect, keeping them happy, and engaging them with the smells and tastes of the tea...The First Ingredient in Tea
"The water that you use will carry the flavor of the tea, but it will also carry its own flavor. No tea can turn bad water into good water...