Ti Kuan Yin Iron Goddess of Mercy Oolong
OOLONG 50g
GRADE – TKYS (Ti Kuan Yin Special)
CAFFEINE/ANTIOXIDANT LEVEL: Low / High
Cup characteristics: A distinctive light cup that has hints of orchid-like flavour. Excellent for quiet moments.
Luxury ingredients: Oolong tea.
£ 5.90
In stock
Description
Ti Kuan Yin Iron Goddess of Mercy Oolong
Oolong tea is semi fermented which is one of the reasons it has such a unique character. The semi fermentation gives the tea a little bit more body than a green tea but less body than a black tea… and interestingly it gives the flavor a very unique twist. You will see (particularly in the infused leaf) that the edges of the leaves are slightly bruised (brownish).
The reason for this is that the leaves are slightly bruised to start the oxidation process. Because they are more full bodied than green teas, oolong teas must not be picked too early or too late at a tender stage. They must be produced immediately. Unlike leaves for green tea, those destined to be oolong are wilted in the direct sun and then shaken in tubular than the center. After 15-25 minutes (depending upon ambient temperature and humidity levels) the tea is fired, locking in the special flavour profile.
There are several grades of Ti Kuan Yin (a.k.a. Iron Goddess of Mercy). This particular type is the premium grade – below the superior grade but has many of the characteristics of top Ti Kuan Yin Oolongs. It has been written that Ti Kuan Yin is at first bitter, then sweet and finishes with a fragrance which lingers on your palate. We find this particular grade is sweet with a fragrant finish and has no bitter notes. The name Ti Kuan Yin Iron Goddess of Mercy Oolong came from a farmer named Mr. Wei. At the temple dedicated to Kuan Yin he was asked what is the name of his special tea. It must be called Ti Kuan Yin in honor of the iron statue to Kuan Yin, he replied. As the name was a good one, it has never been changed.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Briefly infuse with freshly boiled water and then pour off. Re-infuse the tea and pour after about 1 minute or longer to taste. Milk & sugar are not recommended. Ideal Brewing Temperature: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the leaves or removing the tea bags. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the leaves or removing the tea bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
