V44443-sample= V44443=45 V44443-large= V44443-s250= V44443-tin100= V44443-tin200= V44443-cake100= V44443-cake250= V44443-cake357= in-stock inv-level=1 sum=45

Produced By 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.

Tasting Profile

  • VERY SPICY – cedar, licorice, camphor, camellia leaf
  • SAVORY – roasted chestnut
  • A LITTLE FRUITY – orange, kiwi
  • A LITTLE FLORAL – vanilla, violet
DATE OF PICKINGSpring 2010
LongjuanAnxi, Fujian
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 2010 pressing from the Liu Family is one of their earlier experiments from a process they have been exploring for many years. Beyond the traditional notes of "lao tie," this pressed and aged oolong has a medicinal and cooling quality and bright foresty texture all its own.

Steeping Instructions

Western

5 g.6-8
oz.
use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusion

Gongfu

5 g.5  oz.use 205° watersteep 10 seconds
add 5-6 sec. per steeping
enjoy many steepings

Iced/Cold

5 g.12
 oz.
use room temp. waterrefrigerate overnight
(8 to 12 hours)
add ice & enjoy

Product Photo Gallery