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Tieguanyin from Pinglin, traditionel processed
Formosa Tieguanyin, hailing from Pinglin and harvested during the spring season, undergoes traditional processing methods, resulting in a tea with a medium to strong degree of oxidation. This oxidation level is notably reflected in the green leaves with a delicate red edge, creating a a beautiful amber liquor.
The aroma of Formosa Tieguanyin is robust and floral, a quintessential trait of spring teas, accompanied by subtle toasted notes that add depth to its profile. Its fragrance evokes hints of jasmine and magnolia, creating a harmonious bouquet. Depending on the quality of the water used, it may reveal a refreshing, slightly acidic note, adding to its complexity. As you savor this tea, you’ll notice a gentle spiciness and honey-like undertones in the cup, making it a truly multisensory experience.
One of the unique attributes of this Formosa Tieguanyin is its enduring finish in the mouth. The reverberation of its flavors persists over an extended period, inviting you to savor and contemplate its intricate character in meditative silence. Thanks to its traditional processing, this tea is well-suited for storage without compromising its aroma. Over time, as it matures, the aroma transforms, unveiling its own distinct charm.
Harvest date: spring 2021
Aroma: floral notes, reminiscent of jasmine and magnolia, honey undertones
Oxidation: approx. 50%.
Terroir: Pinglin, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when Formosa Tieguanyin is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.