2012 Aged Tieguanyin Cake
Oolong Tea
Liu Family – Longjuan
Sourced By the the Liu Family
In Longjuan, Anxi, tradition and market pressures don’t drive the Liu Family to focus exclusively on traditional techniques; instead, they explore unexpected styles, mixing techniques and taking inspiration from across China to build a demand for their craft.
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truesavory70candied chestnuttruespice60juniper, charred oaktruevegetal35evergreen, pine needletruefloral25lilac
Tasting Profile
- savory - candied chestnut
- spice - juniper, charred oak
- vegetal - evergreen, pine needle
- floral - lilac
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- DATE OF
PICKINGSpring 2012
- Longjuan Anxi
- ELEVATION700 m
- TieguanyinTea
Varietal
For years, we have enjoyed tasting the difference between looseleaf sheng maocha and the pu’er cakes pressed from the same material. Pressing process and aging environment have a strong influence on flavor development in pu’er - why not Tieguanyin? This 2012 pressing is one the Liu Family is excited to share, based on a process they have been exploring for many years. Beyond the traditional notes of "lao tie," this pressed and aged oolong has a pine-like cooling quality and foresty texture all its own.
- DATE OF
PICKINGSpring 2012
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56-820530 seconds15-305520510 seconds5-65122128 hours
Steeping Instructions
Western
5 g.6-8
oz.use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusionGongfu
5 g.5 ozuse 205° watersteep 10 seconds
add 5-6 sec. per steepingenjoy many steepingsIced/Cold
5 g.12
oz. use 212.° water refrigerate overnight
8 hours hours add ice & enjoy
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