* Starting from 100g, the tea will be vacuum-sealed. Each bag contains 100g.
Grown in the high-altitude, mist-shrouded terrain of GanDe Town—renowned for producing Tie Guan Yin with exceptional structural sharpness and lingering resonance—this A+ grade spring harvest represents a highly specialized processing style.
The Tuo Suan (extended-oxidation) technique involves intentionally delaying the kill-green (Sha Qing) phase, allowing the harvested leaves to undergo a prolonged, controlled oxidation process.
This technical modification shifts the leaf chemistry away from standard floral profiles, resulting in a distinct, bright, and vibrant fruity sharpness with a clean, pleasant tang.
The liquor is remarkably crisp and clear, striking an elegant balance between the inherent mineral depth of Anxi terroir and a refreshing, salivary-inducing acidity that coats the palate and leads into an intense, immediate returning sweetness (Hui Gan).
Brewing Protocol: Gongfu Style (Highly Recommended)
Using a high leaf-to-water ratio in a gaiwan or thin-walled porcelain teapot isolates the dynamic fragrance layers and explosive sweetness of each short infusion.
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Vessel: Porcelain Gaiwan is ideal (ceramic or porous clay teapots can mute the sharp, high-pitched Tuo Suan aroma).
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Tea-to-Water Ratio: 7–8 grams of tea to 100–120 ml of water.
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Water Temperature: 92°C–95°C (198°F–203°F). Avoid rolling boiling water to prevent scalding the fresh spring leaves and causing structural bitterness.
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Rinse: 1 flash rinse (2–3 seconds) to gently crack open the tightly rolled pearls; discard immediately.
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Infusion Timing:
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Infusions 1–3: Flash steep for 5–7 seconds. These initial pours yield an explosive, sharp fruity fragrance and a highly dynamic mouthfeel.
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Infusions 4–6: Increase timing to 10–15 seconds. The liquor settles into a smooth, thick texture with a deeply refreshing, bright sweetness.
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Subsequent Infusions: Add 5–10 seconds per steep until the flavor tapers off.
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Refrigerator Storage Requirements
Because this is a lightly oxidized, unroasted (Qing Xiang) style spring oolong with high residual moisture and volatile aromatic compounds, cold storage is mandatory to prevent oxidation, aromatic fading, and stale flavor tracking.
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Temperature Parameter: Maintain a consistent temperature between -5°C to 0°C (23°F to 32°F) in a dedicated freezer compartment for long-term freshness preservation. For immediate consumption within 2–3 months, standard refrigeration at 2°C to 5°C (35°F to 41°F) is acceptable.
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Atmospheric & Moisture Isolation: The tea must be kept in a completely airtight, light-blocking container—ideally sealed aluminum foil pouches inside a tin canister.
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Odor Contamination Risk: Tea leaves are highly hygroscopic and porous; they absorb surrounding ambient odors instantly. Ensure the container is stored completely away from meats, vegetables, or strong-smelling items in the refrigerator.
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The Defrost Protocol (Critical Variable): When removing the tea from the refrigerator or freezer for brewing, do not open the sealed container immediately. Allow the container to sit at room temperature for at least 30 to 60 minutes until it warms up completely. Opening a cold container prematurely causes ambient room moisture to condense instantly onto the cold leaves, structurally damaging the tea and accelerating degradation.