Origin & Season
Harvested in the autumn of 2025 from wild tea trees in the Xiang Hua tea region, this Tie Guan Yin captures the best balance of the season. Autumn is often considered the most favorable time for Tie Guan Yin, when moderate rainfall and ample sunshine produce leaves rich in essence yet lower in moisture—resulting in deeper aroma and more resilient flavor.
Leaf & Character
- Appearance: Rustic, tight-rolled, robust threads; less polished than plantation cousins, yet brimming with wild vitality.
- Aroma: Pure orchid bloom rising from dry leaves.
- Liquor: Crystal-clear, vivid golden-bright—a mirror of mountain purity.
- Taste: Resilient, full-bodied, unfurling waves of orchid fragrance that coat the entire mouth in silky, lingering sweetness.
A Connoisseur’s Upgrade For seasoned Tie Guan Yin devotees, this wild harvest elevates the familiar into the extraordinary—more depth, more resonance, more soul.
Brewing Tips (Gongfu Style – Recommended)
| Parameter | Guideline |
|---|---|
| Vessel | 80–100 mL gaiwan or small clay pot |
| Tea | Full 7.5 g bag (high leaf-to-water ratio) |
| Water | 95 °C spring or filtered |
| Rinse | 3–5 s flash rinse; discard |
| 1st Steep | 15 s |
| Subsequent | +5 s each (8–10+ infusions) |
| Style Note | Quick pours to capture floral lift; extend later steeps for honeyed depth |
Grandpa Style (Casual): Drop the full bag into a 300 mL thermos with hot water; sip and refill twice for all-day orchid bliss.
Storage Keep vacuum-sealed and refrigerate (5–8 °C) to preserve wild fragrance. Consume within 12 months of opening for peak vibrancy.