The Anxi Tieguanyin Oolong Tea is made of quite small leaves carefully rolled to holds better the flavors developed during the oxidation process.
This product, even if it has the same origins and processing of the Tie Guan Yin Oolong Tea, proves that it has received more care during the picking and rolling phase.
n this Tie Guan Yin, in fact, the leaves matured enough to develop its typical floral aroma and oily texture without developing, on the other side, a to intense vegetal flavor.
Besides the taste issue, here the product changes a bit even in the form. Instead of having the usual ball-rolled shape, here the leaf was less rolled resembling more like a helix. The reduced number of operations in this phase of the processing mean less friction, so less heat that could loose the precious aromas developed by the leaves.
The infuse of the Anxi Tieguanyin Oolong Tea shows really well its aromatics features in the cup leaving, especially in the aftertaste, a pleasant fruity sweetness with a particular refreshing touch.
From the body of the infuse it’s easy to perceive the high content of natural oils that provide a soft feeling on the palate during the tasting time.
Place of origin
Longjuan, Anxi County – Fujian, China
After the harvest, the leaves of the Anxi Tieguanyin Oolong Tea wither under the sun for a certain period of time before going to rest on some bamboo trays indoor. Here it’s where the oxidation process starts thanks to a manual or mechanical massage of the leaves curated by the producer.
Because of the low level of oxidation (around 30%) of this tea it doesn’t take too much time to go to the next phase of the processing where the characteristics of the product and the enzymatic activity are blocked by putting the leaves into electrical or charcoal alimented ovens.
In the end, the leaves are rolled into their final form so they’ll be able to preserve better the aromas developed during the processing. After a drying period, which fixed the ball-rolled shape, the product is ready to be consumed.
Brewing instructions for the Anxi Tieguanyin Oolong Tea
We invite you to brew the Anxi Tieguanyin Oolong Tea in the traditional Chinese style (Gong Fu Cha) with a Gaiwan of an approximate capacity of 100 ml. Following this brewing technique you can, with 4 grams of leaves, do multiple infusions and have the most complete tasting experience of your tea.
After a brief rinse of the leaves in water at a temperature of 90°C you can do a first infusion of 20 seconds and, after that, maintaining the same water temperature, you can continue to push the product rising up the previous steeping time of 10 seconds (20 – 30 – 40…).
In order to have a more traditional brew in the Western style we suggest to steep 3 grams of leaves (about 2 teaspoons) for one minute and an half, using water at a temperature of 90°C in a mug with an approximate capacity of 150 ml.
For a better tasting experience we suggest to filter the infuse as close as possible to the proper steeping time indication. Our brewing time recommendations can also be slightly adjust by your personal taste in order to obtain a stronger or more delicate cup of tea.
Store in a cool, dry place away from direct sunlight.
Oolong tea benefits
The main health benefits of Oolong Teas come from the relevant content of minerals and antioxidant phenols in the leaves.
Some studies, in fact, report that the daily assumption of Oolong can influence the bone health by improving the quantity of mineral in the tissue and also reduce the sugar content in the blood thanks to the stimulation of insuline provide by the phenols.
The Oolong Teas, furthermore, show, generally, a reduced 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.