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traditional ti kuan yin

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sample
makes 5 cups
$5
1.5oz
28¢ per infusion
$16
Origin
Fujian, China
Farmer
He Ling
Elevation
900m
Harvest
Apr 2019
Infusions
3
traditional ti kuan yin
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 moderate level of caffeine | Steep at 195° for 2-3 minutes.
 

Fresh From Origin

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're familiar with this tea, 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 gladly mail you a free sample of this tea.

He Ling

tea farmer

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.