* Starting from 100g, the tea will be vacuum-sealed. Each bag contains 100g.
Harvested in the premier spring season from the high-altitude terroir of GanDe Town, this A++ grade Tie Guan Yin represents the precise technical balance of the Xiao Qing (late-fixation) processing style. Unlike traditional methods or early-fixation styles, Xiao Qing involves extending the wilting and tossing phases into the late afternoon or evening before applying the kill-green (Sha Qing) heat treatment.
This specific processing window allows for a controlled, moderate level of enzymatic oxidation. It tempers the raw grassy compounds of the fresh spring leaf while preserving a highly vibrant, clean, and distinct green profile. The resulting cup is structurally defined by an intense, elegant floral fragrance—reminiscent of fresh orchids—coupled with a remarkably smooth, silk-like liquor texture. It delivers a dense mouthfeel, an immediate salivating response, and a deep, long-lasting sweet resonance (Hui Gan) on the back of the palate.
Gongfu Brewing Protocol
To isolate the complex aromatic layers and structural evolution of this high-grade Xiao Qing oolong, a precise Gongfu extraction method must be followed. High thermal retention combined with quick pour times prevents the delicate leaves from over-extracting.
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Vessel Selection: A thin-walled porcelain Gaiwan is highly recommended. Porcelain does not absorb the high-pitched, delicate orchid aromas, allowing the full fragrance profile to project purely.
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Tea-to-Water Ratio: 7–8 grams of tea to 100–120 ml of water (a dense leaf-to-water ratio is necessary for proper flavor concentration).
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Water Parameters: 92°C to 95°C (198°F to 203°F). Use filtered, soft water. Avoid rolling boiling water (100°C), as excess heat will scald the vibrant green spring leaves, masking the delicate floral notes with unwanted structural bitterness.
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The Awake/Rinse: Execute 1 flash rinse (2–3 seconds). Pour hot water over the rolled pearls and decant immediately without letting it steep. Discard this rinse; its sole purpose is to gently hydrate and open the tightly rolled leaf structure.
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Infusion Sequence:
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Infusions 1–3: Flash steep for 5 to 8 seconds. Pour out completely. These initial extractions yield a powerful, high-pitched orchid aroma, a bright yellow-green liquor, and a crisp, clean mouthfeel.
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Infusions 4–6: Increase the steeping time to 12 to 15 seconds. At this stage, the leaves have fully unfurled. The liquor becomes noticeably thicker, rounder, and smoother, with a dominant, returning sweetness that coats the throat.
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Subsequent Infusions (7+): Extend each subsequent steep by adding 5 to 10 seconds per pour (e.g., 25s, 35s, 45s) until the flavor variables systematically taper off.
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Refrigerator Storage Requirements
As a lightly oxidized, unroasted (Qing Xiang) style spring oolong, this tea contains volatile aromatic compounds and sensitive chlorophyll that degrade quickly if exposed to heat, oxygen, light, or moisture. Immediate and continuous cold storage is mandatory to freeze its fresh structural state.
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Temperature Parameter: For long-term preservation (exceeding 3 months), store the tea in a dedicated freezer compartment maintained between -5°C and 0°C (23°F to 32°F). For active consumption within 1 to 3 months, standard refrigeration at 2°C to 5°C (35°F to 41°F) is sufficient.
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Atmospheric Isolation: The tea must be kept in completely airtight, light-blocking packaging—ideally sealed aluminum foil multi-packs or pouches placed inside a solid tin or ceramic canister.
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Contamination Mitigation: Due to the highly porous and hygroscopic nature of oolong leaves, they will instantly absorb ambient smells. The storage container must be completely isolated from food items, spices, or any strong odors within the refrigerator unit.
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The Defrost Protocol: When retrieving the tea from cold storage for a brewing session, never open the sealed packaging immediately. Allow the unopened container to sit at room temperature for 30 to 60 minutes until it fully equilibrates with the ambient air temperature. Opening the package while the leaves are still cold will cause atmospheric moisture to condense instantly on the tea, causing rapid oxidation and permanently ruining the crisp Xiao Qing profile.