* Starting from 100g, the tea will be vacuum-sealed. Each bag contains 100g.
Harvested from the prestigious, high-altitude micro-terroir of XiangHua Town—celebrated for imparting a deep, robust mineral foundation and complex structural symmetry—this A++ grade spring harvest represents the classic, orthodox standard of Tie Guan Yin production. The Zheng Wei (traditional style) method demands strict adherence to traditional processing timelines. The plucked leaves undergo a precise, standard wilting and multi-stage tossing process, with the kill-green (Sha Qing) fixation phase executed precisely the following morning.
This disciplined timeline allows for a steady, moderate, and complete internal enzymatic oxidation. Unlike modern rapid-fixation variants, Zheng Wei preserves the classic, heavy "Tie Guan Yin韵" (the unique, defining melodic aftertaste of the cultivar). The liquor is deep, cohesive, and remarkably clean, offering a sophisticated, mature floral fragrance balanced by a substantial, thick mouthfeel. It delivers a full-bodied palate presence, exceptional structural equilibrium, and a profound, slow-creeping, long-lasting returning sweetness (Hui Gan) that resonates in the throat.
Gongfu Brewing Protocol
To fully untangle the deep material layers, mineral weight, and evolutionary trajectory of this high-grade Zheng Wei oolong, a precise Gongfu extraction method must be deployed. This traditional material thrives under sustained heat retention.
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Vessel Selection: A porcelain Gaiwan or a well-seasoned Yixing Zisha (purple clay) teapot is highly recommended. While a gaiwan projects the pure, authentic floral clarity, a Zisha teapot excels at rounding out the heavy mineral undertones and maximizing the thick body of this traditional processing style.
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Tea-to-Water Ratio: 7–8 grams of tea to 100–120 ml of water. This precise density ensures the structural elements are extracted at full concentration.
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Water Parameters: 95°C to 100°C (203°F to 212°F). Use filtered, soft water. Traditional Zheng Wei processing yields a resilient leaf structure that requires a higher thermal baseline than modern light styles to effectively drive out the deep-seated aromatic compounds.
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The Awake/Rinse: Execute 1 rapid flash rinse (2–3 seconds). Pour boiling water smoothly over the rolled pearls and decant instantly. Discard this water; this step breaks the surface tension of the tightly rolled leaf structure without stripping the core flavors.
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Infusion Sequence:
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Infusions 1–3: Steep for 10 to 12 seconds. Pour out completely. These initial extractions yield a clean, elegant, elegant-greenish-yellow liquor with a sophisticated, steady floral aroma and a noticeably heavy, texturally substantial mouthfeel.
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Infusions 4–6: Increase the steeping time to 15 to 20 seconds as the leaves fully unfurl. The liquor achieves peak viscosity, revealing a perfectly integrated balance of mineral depth and a powerful, deep-seated sweetness that coats the entire palate.
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Subsequent Infusions (7+): Extend each subsequent steep by adding 10 to 15 seconds per pour (e.g., 35s, 50s, 65s) to systematically track the clean, enduring sweetness as it slowly tapers.
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Refrigerator Storage Requirements
As an unroasted (Qing Xiang) style spring oolong containing delicate chlorophyll and highly sensitive, volatile aromatic esters, continuous cold insulation is mandatory to lock down its pristine structural state and prevent flavor degradation.
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Temperature Parameter: For long-term preservation exceeding 3 months, the tea must be placed in a dedicated freezer compartment maintained strictly between -5°C and 0°C (23°F to 32°F). For immediate, active consumption within 1 to 3 months, standard refrigeration at 2°C to 5°C (35°F to 41°F) is acceptable.
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Atmospheric Isolation: The tea must be kept in completely airtight, light-blocking packaging—ideally sealed aluminum foil multi-packs or small individual pouches stored inside a solid, tightly sealed tin or ceramic canister.
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Contamination Mitigation: Due to the highly porous and hygroscopic nature of oolong leaves, they act as an immediate sponge for surrounding environmental smells. The storage unit must be completely isolated from food items, spices, or any strong odor vectors within the refrigeration system.
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The Defrost Protocol: When retrieving a portion of tea from cold storage, never break the airtight seal immediately. Allow the unopened package to rest at room temperature for 30 to 60 minutes until the internal temperature completely equilibrates with the ambient air. Opening the container prematurely while the leaves are still cold will cause instant atmospheric condensation on the tea, triggering rapid, permanent oxidation that ruins the crisp, authentic Zheng Wei profile.