Named for the Buddhist goddess Guanyin, Tieguanyin, the Iron Goddess, is one of China's most famous oolongs, originating in Anxi County, Fujian. It appears in two styles: a lightly oxidized modern version, bright with floral and orchid notes, and a traditionally roasted version of deeper, toastier complexity. Oxidized around 30 percent, the tightly rolled leaf unfurls handsomely across many infusions and carries a caffeine near 25 milligrams. Spring and autumn pickings come from the Tieguanyin cultivar between 400 and 1,000 meters. The name has become almost generic for rolled Chinese oolong, though true Anxi Tieguanyin remains the standard by which the style is judged.
คำอธิบาย
Tieguanyin is one of China's most famous oolongs, originating from Anxi County in Fujian province. Named after the Buddhist goddess Guanyin, it comes in two styles: lightly oxidized 'modern' style with bright floral and orchid notes, and traditionally roasted style with deeper, toastier complexity. The tightly rolled leaves unfurl beautifully over multiple infusions.
คู่มือการต้ม
ภาชนะที่แนะนำ: Porcelain gaiwan or seasoned Yixing clay teapot — Tieguanyin's floral-roasted spectrum spans lightly oxidised orchid-jade styles to heavily roasted amber styles; a gaiwan suits the former while a d.
Modern (light-roast) Tieguanyin uses 95°C; traditional (heavy-roast) can take full boiling water. Rinse once before brewing. Start at 25 seconds and add 5 seconds per round. The tightly rolled balls need space to unfurl — do not overfill the gaiwan.
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