TIE GUAN YIN 1er grade
49.00€/ 100g
Magazine
Note on Chinese teas
Les wulong 15% fermentés
15% fermented Oolong teas called blue-green
The leaves are rolled and they open freely in a clay teapot.
For the harvest of the last fall season, water will be at 95°C.
Traditional preparation:
-Teapot 15cl: take 7g, a rinsing, 30" infusion
Generally five to eight infusions depending on the quality.
Western preparation:
-Teapot 50cl: take 7g, 2' infusion.
Three or four infusions
Aroma and taste are different depending on the soil, very floral for the Tie Guan Yin mainland China, and more pronounced to "butter" for those Taiwan.
The leaves are rolled and they open freely in a clay teapot.
For the harvest of the last fall season, water will be at 95°C.
Traditional preparation:
-Teapot 15cl: take 7g, a rinsing, 30" infusion
Generally five to eight infusions depending on the quality.
Western preparation:
-Teapot 50cl: take 7g, 2' infusion.
Three or four infusions
Aroma and taste are different depending on the soil, very floral for the Tie Guan Yin mainland China, and more pronounced to "butter" for those Taiwan.
