描述
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.
酿造指南
推荐器具: 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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