Full Spring Tieguanyin with a balance of floral notes and creamy rice pudding flavor paired with notes of apricot and daffodil . . .
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 was potent and intense. This spring harvest expresses some of Master Zhang’s favorite flavor profiles with a smoother, creamier and more balanced body.
Master Zhang’s Tieguanyin tea fields near Daping, Anxi
The leaves have an incredible aroma, like cotton candy, and caramelized bananas. The early steepings reveal strong notes of apricot and the tart sweetness of candied cherries. In the aftertaste floral notes of deep Thai jasmine and sunny daffodil come through.
Later steepings allow the leaves to unfold and begin to truly infuse the full-bodied texture of this Tieguanyin. The closest flavor analogy is Indian rice pudding with saffron and almond slivers, followed by a strong vanilla aftertaste. Strong semolina malty sweetness lingers on the sides of the palate.
ICED: The perfumed florals are extra vivd and potent. Mouthfeel is silky, and gets more buttery in the aftertaste with a note of green grape.
Gift Tin Packaging example below
Date of Picking:Spring 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:Spring Tieguanyin variety bush large leaf tea
Quantity Acquired:We acquired 30 pounds of this 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...