Osmanthus Tie Guan Yin
Origin: Fujian, China
Varietal: Tie Guan Yin
Picking: Stem removed
Know your tea: The processing of Tieguanyin tea is complex and requires expertise, but this one, even more so. This fragrant oolong is the product of a unique process that involves balling up, withering, and bruising fresh tea leaves with freshly picked osmanthus flowers, followed by collectively roasting the two, letting the heat escape the oven several times, and finally sifting out most of the osmanthus. This results in slightly broken leaf, but still a lightly roasted, fragrant, and delicate liqueur. This oolong is tightly rolled like a pinhead
Ingredients: Oolong tea and Osmanthus flowers
Tasting Notes: Osmanthus, apricots, palate-cleansing
We encourage you to experiment with the amount of leaves, amount and temperature of water, and infusion times to reach your preferred strength of tea, but here's a suggestion for this particular tea:
Pro Tip: Rinse your tea before the first infusion, to 'awaken' the leaves. You can do this by just submerging the leaves in warm water at the prescribed temperature for each particular tea, and then discarding that water. This will also preheat the vessel and prevent the water temperature from drastically falling during the infusion.
Most reinfusions require the same or higher temperatures than the first infusion because the leaves will already be moist, but the time for each reinfusion will first reduce till a certain number of reinfusions, and then it will need to be increased till you've maxed out the potential of the leaves.
Yield: At least 25 x 150ml cups/pots