Spring Xiang Hua Tie Guan Yin Oolong Tea

The leaf of Spring Xiang Hua Tie Guan Yin Oolong Tea, with its classic rolled shape, enchants with its natural, intense orchid scent; in the cup, this tea proves silky on the palate and fresh, with a lingering aftertaste that enhances the orchid scent. This tea comes from Xiang Hua, located in the famous Anxi oolong tea-producing region.

Tasting – Sight and smell

Spring Xiang Hua Tie Guan Yin oolong tea leaves are tightly rolled and small in size, with bright colors ranging from dark green to emerald green. Once infused, the aromas released are sweet vanilla sugar with notes of white flowers and aquatic blossoms, as well as a fruity scent reminiscent of exotic fruits and particularly mango. The liquor is bright pale gold, clear with lime highlights.

Tasting Notes

GONG FU CHA

The first infusion of Spring Xiang Hua Tie Guan Yin oolong tea is delicate and floral, with a note reminiscent of the fleshy petals of a magnolia, sugary hints, and a light, elegant body. The second infusion reveals a vaguely milky note reminiscent of milk and honey and a pronounced sweetness. The floral component becomes even more intense with the third and subsequent infusions, with notes of orchid emerging along with the bouquet of white flowers. Astringency and bitterness are totally absent.

WESTERN

The first sip of Spring Spring Xiang Hua Tie Guan Yin oolong tea is extremely floral but balanced in intensity, with notes of magnolia, wisteria, and orchid. A white sugar note then emerges that lingers at the back of the throat for a long time and a hint of vanilla cream on the finish. This is undoubtedly a very floral and refined Tie Guan Yin, without any herbaceous or vegetal hints. The body is medium oiliness, very enveloping on the palate. The persistence is long, floral and sweet.

Place of origin

Xiang Hua, Anxi, China

Brewing method

We strongly recommend infusing Spring Xiang Hua Tie Guan Yin in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Heat the water to a temperature of 85°C: conduct a short rinse of the leaves and then an initial 15-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (15 – 25 – 35…).

This tea has a longevity of about 6 brewings.

For a more classic preparation according to the Western style, we recommend 3 grams of leaves in a 200-mL cup with 85°C water for a 3-minute infusion time.

For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.

Store in a cool, dry place away from direct sunlight.

Benefits of Oolong tea

The main benefits to be derived from oolong teas, a category to which this Spring Xiang Hua Tie Guan Yin belongs, stem from the significant content of mineral salts and antioxidant phenols in the leaves.

Some studies, in fact, report that daily intake of oolong tea can affect bone health by improving the concentration of minerals in this tissue and promote a decrease in blood sugar due to the stimulating effect of phenols on insulin.

Oolong teas also generally possess a low concentration of caffeine. This feature make the oolong easier to be consumed in every moment of the day also for the people more sensitive to this exciting substance.