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We have an amazing opportunity to share one of the best tieguanyin oolong teas we have ever tried. This immaculate tieguanyin was grown at around 2,000 meters on Lishan, which is incredibly rare. Most of Taiwan’s tieguanyin varietal trees are in the north, in Muzha. High-altitude tieguanyin is very special. This tea is also processed using traditional techniques and is mostly hand-processed. Traditional processing means deeper roast and more oxidation. This rich, creamy tieguanyin is therefore also an excellent candidate for aging. The tea was aged for three years after processing before even being sold to allow the heavy roast to mellow out. Tieguanyin was traditionally the most heavily-roasted of all teas, often with seventy-two hours of roasting. Nowadays, most tieguanyin in Taiwan and in Anxi is lightly-oxidized greener tea. We prefer the depth and patience of teas like this one. The flavor is full and rich, and very long-lasting. The fragrance fills the room from the teapot even and the Qi is uplifting and vibrant.Each bag is wrapped in traditional rice paper, as all oolong tea was packaged back in the day. The traditional packaging adds charm. Nowadays, it is hard to find a shop-keeper or tea lover that knows how to fold the packages for tea like this. We had to ask an old man!