16-Year Aged Tieguanyin (2 oz)
16-Year Aged Tieguanyin | In Pursuit of Tea
 
Tightly rolled and made in many styles, Tieguanyin is one of the best-known oolongs from China. This tea was grown at 2,300 feet in Xi Ping Village, in the mountains of Anxi, Fujian Province, and then aged for 16 years. The leaves are gently re-fired once a year using techniques that date back to the 17th century. This careful processing yields a balanced, full-bodied tea that holds up its rich stone fruit flavor and heady aroma through a dozen or more infusions.

$25.00
Country: China
Region: Anxi, Fujian Province
Tasting Notes: plum, roasty, long-lasting

Stock Status:In Stock
Product Code: OCT51
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Description
 
The Gong Fu Style of Drinking Fine Tea

In Taiwan, in China, and increasingly in the West, tea aficionados are drinking their favorite oolong and green teas Gong Fu style. Successive brews of loose tea are poured into small ceramic cups to be shared and appreciated, steep by steep, by a gathering of friends. This ceremonial drinking style is meant to focus one's attention and relax the mind and spirit in a convivial, shared experience. Paying close attention to the evolving taste and aroma of the tea, slowing to observe the dance of its leaves against beautiful ceramic cups enhances one's appreciation of both the tea and the moment. There is nothing like Gong Fu to create a warm, intimate atmosphere among friends.

Loosely translated from Mandarin, Gong Fu (Kung Fu in Cantonese) means skill and patience. There is artistry in a well-brewed cup of tea, but few hard and fast rules. Use the best water and tea available and a pot in which the tea can be brewed loose. We've listed a few guidelines below, but the brew is in your control. Experiment with steeping time and the ratio of leaves to water. The goal is to draw out as much depth of the tea's character as possible with each successive infusion. Oolong teas as well as more aromatic green teas lend themselves best to the Gong Fu method. At the In Pursuit of Tea office, our favorites include the Oriental Beauty Oolong, the Competition Tieguanyin, and the Twelve Trees (Tung Ting) Oolong.

Five to fifteen seconds is usually adequate brewing time for the first water infusion. All the water must be poured out at once into very small cups or into a small pitcher and, subsequently, into cups. If the water is left on the leaves for too long, the tea may become bitter. Classic Gong Fu pots and cups are very small as the tea liquor is quite concentrated. If the tea is of good quality, the same tea leaves can be brewed with water up to eight times without losing flavor and aroma.

In Taiwan, it is customary to fill a small Gong Fu pot one-third to one-half full of tea leaves. After a few steeps, the leaves will have expanded to fill the whole pot to overflowing. For lighter tasting tea, add fewer leaves and do shorter brews. Usually, depending on the type of tea, the first to the third brews are the finest.

Each brew of the same tea leaves will be slightly different. One brew may produce a slightly orange after-tone mingled with other subtleties, while another brew may have a distinctive nutty flavor or a slight creamy taste.

The best teapots for Gong Fu are unglazed earthenware. The porous clay body absorbs the tea's aroma, enhancing the flavor of subsequent brews. This kind of pot should never be washed with soap and water, or it will lose this benefit and may even take on the flavor of the soap. Pots should be reserved for use with specific types of teas - one for light oolongs, one for dark oolongs, and one for greens, etc.

Yixing teapots (pronounced "ee-shing") are the most famous of the unglazed Gong Fu pots. They can be purchased at our website or in any Chinatown. Their size can be deceptive. The tiniest pots are actually meant for two or three people when using the small Gong Fu cups. It is also nice to try larger cups.

The Gong Fu method is one of the most pleasing methods by which to enjoy very fine tea. We hope you will select one of our fine oolong teas and enjoy Gong Fu's healthful, intoxicating qualities.


Instructions
  • Start with your favorite spring or filtered water. Heat the water to about 180 F, which is when the steam curls out of the kettle. (Or let the water cool from a boil.)
  • Use 2 heaping tablespoons (3g) for a 6oz serving.
  • Steep for 2-3 minutes. Remove the leaves when ready -- rely on taste, not color. Use a large enough strainer basket to allow the leaves to open and release their flavor. Try it Gong Fu style -- use a small clay pot and lots of leaf for multiple infusions. Get to know the tea by playing with the amount of leaf, the water temperature, and steeping time. Re-steep to make another cup!
  • For more about brewing tea, visit our Brewing Notes page.

Average Customer Review: 5 of 5 | Total Reviews: 2 Write a review.


  0 of 0 people found the following review helpful:
 
A perfect tea March 6, 2014
Reviewer: Eric DeVries from Anaheim, CA United States  
This tea has a lovely, roasty aroma that pulls me right in and the flavor is so complex - with notes of honey and stone fruit. Delicious and invigorating, one of the finest teas i've ever tasted.

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  0 of 0 people found the following review helpful:
 
Tieguanyin perfected. September 14, 2012
Reviewer: Bill Ray from Okinawa, Japan  
Of the oolongs, the mild honey flavor of Tieguanyin is my favorite.  The aged tieguanyin has the same honeyed flavor, but the vegetable taste fades even further, leaving just a light, sweet taste with no astringency that easily endures several steepings and makes a marvelous afternoon tea to linger over for hours.

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