The leaves of this unique Tea are tightly rolled up on themselves into small, irregular balls in the infinite shades of green depending on the different degree of oxidation, from the brightest Jade to the deepest forests, with a flowery aroma, full-bodied and intoxicating.
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The liquor is clear and bright yellow, the palate reveals a taste initially sweet, round and caressing, almost honey, then give way to an aftertaste that has hints of unripe fruit.
Category: Oolong Tea (semi fermented)
Taste: A strong taste of orchids, sweet, nectarine and persistent.
Color: Bright yellow, slightly orange.
Ingredients: Tea Leaves
Preparation: We recommend to use spring water. It is recommended to wash the leaves and use glass or porcelain teapots.
Temperature: 80°C - 85°C.
Infusion time: 1 minute.
Number of infusions: Given the superior quality of this Tea you can make multiple infusions.
Quantity: One teaspoon per cup.
Suggestions: Perfect for gratifying your body and soul in a moment of relaxation. It keeps most of the beneficial properties and antioxidants. Not to alter them and change the original flavor, it is not recommended to add milk, lemon, sugar or honey.
The traditional processing for Oolong Tea usually consists of a first phase of drying, followed by the "rolling", which serves to break the veins of the leaves so that the lymph that flows out, in contact with oxygen, starts the process of oxidation. Subsequently, the leaves are subjected to a sort of short "toasting", needed to break down the enzymes responsible for the oxidation, which then stops halfway (the percentage of oxidation varies depending on the variety, and in the Tie Kuan Yin is usually 30-40%). Finally, the leaves are rolled and dried.
The leaves are therefore tightly rolled up on themselves into small balls irregular infinite shades of green depending on the different degree of oxidation of individual leaves, the jade brighter the forest deeper, and give off a heady aroma and full flowering.
The liquor is a clear and bright yellow, the palate reveals a taste initially sweet, round and caressing, almost honey, then give way to an aftertaste that has hints of unripe fruit.
Its intense and enveloping perfume makes it suitable for the afternoon, or the late morning.
The ideal preparation would see the use of a porous Yixing clay teapot, even better if combined with the Gong-fu Cha method, which consists of using a small teapot filled for about a third of its capacity with Tea leaves that will be infused for a minute, and repeatedly. In any case, without sugar.
Name: Tie Kuan Yin, also known as Iron Goddess of Mercy, Iron Buddha, Ti Kwuan Yin.
The name of this variety of tea comes from the legend, which sees its first crop in the temple's garden of the goddess of mercy, "Kuan Yin", where an iron effigy of goddess was found. A farmer who spent every day in front of the temple, was sorry for the pitiful state in which it was kept, but because he did not have money to renovate it, he decided to go twice a month, for several months, to clean and light incense in honor of the goddess, all that he could do... One night the goddess appeared in a dream and pointed to a quarry not far away where he would find a treasure to be shared with others. It was a plant of tea that the farmer planted in his field and from which derived other plants that gave to friends and neighbors. He baptized this tea with the name of the goddess "Tie Kuan Yin" in Chinese. In time the farmer and all the inhabitants of the area were lucky and so they could renovate the temple dedicated to her.
Packaging: 100-250g Net.