Full Spring Tieguanyin with a classic balance floral & cream, rich engaging texture and sweet lingering aftertaste . . .
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. Our Early Spring harvest of this tea is potent and intense. The latest 2014 Spring harvest expresses classic Tieguanyin flavor profiles with a smooth, creamy body and beautiful, engaging texture.
Master Zhang’s Tieguanyin tea fields near Daping, Anxi
Master Zhang sent this latest harvest to keep sharing the classic ideal of Tieguanyin that Daping Village strives for. As a leader in his farming community, he cherishes the opportunity to share his tea outside of China and wants to honor his mountain-terraced home town by representing that classic ideal faithfully.
The aroma of the leaves is exciting from the beginning: decadent and classic with rich tangy greens and promises of lilac, sweet grass and key lime. The first steepings are creamy, mellow and well-balanced with a gentle woody / nutty base and sweet cream lingering in the throat.
As the tea opens up with each steeping, this green oolong really engages with invigorating texture. The tongue starts to tingle in anticipation of the next sip, unfolding and supporting mellow mandarin citrus, floral jasmine, and spiced vegetals like oregano and sweet sage. If you can resist, we recommend pausing between sips and brews to feel the beautiful creamy floral aftertaste building on your tongue.
Late steepings show off sweet vanilla, saffron and strong, decidedly milky & creamy flavors. These balance with zippy lime or apricot to evoke a Minnesota spring favorite: lilac jelly. The pleasant woody, nutty base grows to support and give contrast and definition to the cup.
This tea steeps out for hours, yielding a full day of sipping. Enjoy this taste of Spring while it lasts, and see what Anxi and Master Zhang strive for in the modern craft of tieguanyin oolong tea.
Gift Tin Packaging example below
Date of Picking:May 24th, Spring 2014
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:Spring Tieguanyin variety bush large leaf tea
Quantity Acquired:We acquired 15 pounds of Master Zhang's later Spring harvest
Sourcing Agent(s):Master Zhang, devoted tea farmer
Brewing Hand Picked Spring Tieguanyin
Use 4g of tea (1T to 2T) in 6-8oz of fresh-boiled (205°F) filtered or spring water. Steep for 30 seconds in a brew basket or equivalent. Enjoy many infusions. Add 10-15 seconds with each steeping, or to taste.
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. If you can’t, don’t worry about it- good oolong is super forgiving! We recommend doing small 8-10 oz infusions and resteeping the leaves multiple times to see how the flavors change.
Gongfu Style Brewing (Recommended Brewing Technique)
Use 5g of tea for a 4-5oz gaiwan or yixing clay teapot. 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.
Meeting Master Zhang
"Hear the story of our first meeting with the man who makes this tea possible...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...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...