Taiwan Tea Roasted TGY Taiwanese Style Ti Kuan Yin (Tie Guan Yin) Oolong Loose Tea
jLteaco
販売価格
$26.40
通常価格
$29.04
Roasted TGY Taiwanese Ti Kuan Yin (Tie Guan Yin) Oolong Tea Loose Leaf
Item: Roasted TGY Taiwanese Style Ti Kuan Yin (Tie Guan Yin) (Wu Long) Tea
Pack size: Per 150g +/- 5% (5.3 oz) loose leaves in a vacuum-sealed foil bag
Cultivar: Wuyi
Features:
Roasted Taiwanese TGY, adopted Wu Yi cultivar, and produced under Taiwan traditional technique standards (the most complicated and time-consuming processing) of Tie Guan Yin, medium fermented also deep roasted, traditional Ti Kuan Yin Oolong tea is leading out a unique Kuan Yin aroma differing greatly from the Chinese one, greatly presenting authentic Taiwanese flavor of Ti Kuan Yin. The thick texture and strong flavor with roasted smell are what you, roasted tea lovers won't miss out on.
Brewing tips:
The water to steep this tea is about 90-95 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 6 (or 3) minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should be uncurled for full flavor.
For ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half-filled with leaves and initially steeped for 15 seconds (depending on an individual's preference) with the steeping time increased by an additional 5 seconds for each successive steeping. The leaves may be steeped multiple times.
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I gave this tea a quick rinse, then flash steeped it in a gaiwan with 3g of leaf per 60ml of water to start, then increased the water amount little by little as the leaves uncurled – just enough to make sure they had room to fully open. These leaves seem to take their time to fully uncurl. The water I used was just under a boil.
I began with a 10 second infusion time, increasing the time by 5 seconds for each following infusion until the 9th infusion, which I let sit for a couple of minutes. While this Roasted TGY is similar to a Rock Tea, it’s inherently different. On the first infusion, the leaves hadn’t opened up much, resulting in very pale liquor and the flavour was only hinting at what I’d taste later on with further steeping. There’s still the roasted flavour you’d expect as well as mineral flavour, but there’s also soft vegetal and fruity sweetness. The mouthfeel is smooth and creamy, and together with the excellent flavours makes a very pleasant tea for any time of day.
For those familiar with Wuyi Rock Teas, you’ll be sure to want to try this beautiful and unique Taiwanese interpretation of it.
I gave this tea a quick rinse, then flash steeped it in a gaiwan with 3g of leaf per 60ml of water to start, then increased the water amount little by little as the leaves uncurled – just enough to make sure they had room to fully open. These leaves seem to take their time to fully uncurl. The water I used was just under a boil.
I began with a 10 second infusion time, increasing the time by 5 seconds for each following infusion until the 9th infusion, which I let sit for a couple of minutes. While this Roasted TGY is similar to a Rock Tea, it’s inherently different. On the first infusion, the leaves hadn’t opened up much, resulting in very pale liquor and the flavour was only hinting at what I’d taste later on with further steeping. There’s still the roasted flavour you’d expect as well as mineral flavour, but there’s also soft vegetal and fruity sweetness. The mouthfeel is smooth and creamy, and together with the excellent flavours makes a very pleasant tea for any time of day.
For those familiar with Wuyi Rock Teas, you’ll be sure to want to try this beautiful and unique Taiwanese interpretation of it.