This wulong strikes us as a bridge between roasted and green oolongs as it retains some floral notes, while the light roasting enhances the honey nuance. Tightly rolled Anxi grown leaf with a light roasting offers a cup that is soft with sweet honey-floral notes and a delicate flinty minerality. Nicely layered without being too overt.
About the leaves:
Grown at an elevation between 800 and 1000 meters above sea level, they were harvested in May by hand from 20-year-old trees. Referred to locally as "Dark Tie Kuan Yin" it is a medium roast with a plucking standard of one bud and 2 or 3 leaves. It goes through a gentle firing and is then roasted twice at around 105-degree celsius.
This tea contains a medium level of caffeine | Steep at 195° for 2-3 minutes.
Customer Reviews (105)
Michelle Levan
“ Tea sprites brought me tea! Fluttering around my head Giggling and dancing
Smiling and sipping Mineral, magical tea Impromptu party!
(Haiku Review) ”
May 16th '23
0
27
Julie W
“ I love how this tea combines sweet herbal green notes with mineral earthy tones. It's like green tea meets a wuyi type oolong. It also has that roasty-toasty bit of malty taste in the background as well. 195F, 3 minutes. Lovely tea! ”
Oct 4th '22
0
27
Jim R.
“ Dark green tightly rolled kernels of tea were noted in my communiTEA packet. Some of the tea had been lightly crushed. Green veggie aromas were noted.
I had 3.05 grams of ingredients, enough for a 12 ounce medium strength steep. I steeped at 190°F. I stopped the two steepings when the color depth was to my liking. First steep was for three and second steep was for two minutes. I did a second steep because the leaves were primed and fully opened by the first … they was hollerin’ for some more action!
When hot …1st steep: Mild buttery and toasty green vegetal flavors were noted. 2nd steep: No buttery flavors were noted. Green vegetal flavors were mild.
When warm … 1st steep: A moderate, acceptable and long lasting ashy tingle was noted on my tongue. Buttery and roasty vegetal flavors were mild. 2nd steep: A very mild tingling was noted. No buttery flavors were noted. Smoky green vegetal flavors were mild.
This Traditional Ti Kuan Yin would make a nice introduction to the stronger and toastier tasting Muzha Ti Kuan Yin dark red leaf oolong. (1st: 3 mins, 2nd: 2 mins @ 190ºF, no sugar) ”
Oct 4th '22
0
26
Sue S.
“ Ti Kuan Yin is one of my favorite teas and this one is just delightful. Beautiful tightly rolled dark green lightly roasted leaves. Light floral aroma and flavor with a hint of mineral. A nice smooth mouthfeel. Love this tea western style and even more gonfu. ”(2 mins @ 180°F)
May 26th '22
0
26
Michelle McGill
“ The more I explore the Chinese green teas the more I love them. This is, perhaps, my new favorite. It is light, lush, and mildly floral with a soft, smooth mouth-feel. It has become my early morning gongfu favorite, starting at 15 seconds and increasing by the same for each additional steep. It also works well Western style for those hectic days. ”(3 mins @ 180°F)
Feb 26th '22
0
23
Jeff Jackson
“ Oolong is my favorite tea type and TKY is one of the my favorite oolongs. This one is from 2019 and is a very enjoyable tea. Very light, floral, and yet stands up to multiple steeps when using gong-fu brewing. This is a great tea and one I enjoy over and over again. @adagioteas ”
While the exact origin of the term wulong or "oolong" is near impossible to identify, there are one or two theories. First, is the "Tribute Tea" theory. This claim that the word came directly from Dragon-Phoenix Tea Cake tribute tea. The term oolong tea replaced the old term when loose tea gained in popularity. Since it was dark, long, and curly, it was called Black Dragon tea.
Second is the "Wuyi" theory, which states that the creation of oolong tea is in the Wuyi Mountains. This belief is supported by evidence of poetry written throughout the Qing Dynasty.
Free Sample Offer
If you buy this tea from another vendor, we invite you to try a free sample. Simply email a receipt showing an earlier purchase of the "traditional ti kuan yin" tea to masters@adagio.com and we'll mail you a free sample of this tea to compare. We're convinced that you'll be impressed with its quality and value.
He Ling
How long have you been growing tea and what got your started?
I was born into a tea family. Everyone in my hometown works with tea, so I am doing the same. I started to work with tea after I finished my high school.
Can you describe a typical day out in the field?
Normally I go out at 7am and finish around 3pm. In the afternoon I will bring my tea leaves to the primary factory.
What is your favorite part of growing tea?
I love plucking in the mountains. The air is fresh and the tea trees are pleasant.
Conversely, what is the hardest part of your job?
I hate bad weather such as raining, it will hurt our tea trees. Besides, the road will be too wet and difficult to walk.
Are there any tips you can give on how to best brew your tea?
Suggest using yixing teapot or porcelain gongfu tea set to brew the teas. I myself would like to use gaiwan to brew my tea.
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