Leaf Type: Oolong
Where to Buy: Fong Mong Tea
Adopting pure An-Xi Ti Kuan Yin tea seeds, and producing under Taiwan traditional technique standards, medium fermented also heavy baked, traditional Ti Kuan Yin Oolong tea is leading out a unique Kuan Yin aroma differing greatly from Chinese one, deeply presenting authentic Taiwanese flavor of Ti Kuan Yin.
Learn more about this tea here.
When I took my first sip of this tea, I found myself thinking: “This is really different. Isn’t this a Ti Kuan Yin?” I’m used to Ti Kuan Yin tasting more vegetal and floral, but this Ti Kuan Yin Oolong Tea from Fong Mong Tea tastes roasted and nutty.
Then I read the description above. This is a Taiwanese Ti Kuan Yin and instead of the greener type Oolong, this one has been baked which gives it that roasty-toasty flavor. Where I’m usually tasting floral notes, I’m experiencing more of a sweet, nutty flavor.
To brew this tea, I grabbed my gaiwan. I started with a quick 15 second rinse in hot water. Then I steeped the first infusion for 45 seconds (the water was heated to 180°F) and strained the tea into my cup. I added 15 seconds onto each subsequent infusion. The first cup was made up of the first two infusions; my second cup was infusions 3 and 4 … and so on.
My first cup is very much what I experienced above: sweet, roasted and nutty. I taste light honey-like notes. It has a very smooth and silky mouthfeel. This cup isn’t as creamy as other Ti Kuan Yin teas I’ve tasted, this is more mineral-y. Different, but I am enjoying what makes it different.
My second cup has stronger roasted notes with more pronounced notes of mineral. The roasted flavor is so strong that it almost has a coffee-like flavor, only this is smoother than a typical cup of coffee and lacks the bitterness. This is really smooth and has very little astringency. This second cup of coffee truly evokes thoughts of a really good cup of coffee, only better – because it’s tea.
My third and final cup was very similar to the first two – the roasted notes were very well-defined and again – a lot like a cup of coffee only better. This time, I do pick up on more astringency – I experience a light dryness toward the tail. It’s still not very pronounced, though, so those who tend to shy away at the word “astringency” shouldn’t shy away from this tea because the astringency is barely noticeable.
A very lovely – and different! – Ti Kuan Yin!