鐵觀音 (Tie Guan Yin)
Ming jie, Anxi, Fujian, China
At a high elevation of 1200m, the Mingjie staffers grow, cultivate and process this renowned tea, known for its signature floral scent.
It is first gently bruised to allow quick but light oxidisation before being rolled, baked, re-rolled and re-baked. The small jade clusters are made to be steeped over multiple infusions. As the leaves unfurl with each infusion, enjoy the changing layers of osmanthus, frangipani and honey.
Dry leaves: small bright lime and green clusters
Liquor: light yellow colour
Taste: thickish viscosity with strong floral notes of frangipani and osmanthus, honey, plums
Process: withered, lightly oxidised, rolled and baked
Alternate brew methods