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Hello Betty, Tieguanyin is a Minnan oolong, and being from there, its chemical safety should be watched out for. We have a good detail article about the safety of Minnan oolong in this article:
In terms of its TCM nature, read this paragraphs in the article about bouquet style tieguanyin at:Let us know if any further questions. Cheers, -
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Let me answer this, Betty.
This is a great question. Information of tea in retail has been mostly kept mystic most of the time. This is bad. It is always better to buy a harvest critical tea such as green style Tieguanyin from a retail or brand who is honest and open with information. However, there are not that many. I began a movement of doing that 12 years ago and many retailers in the West are now beginning to follow.Now the answer: it is quite difficult for even some professional tea buyers to tell whether a tieguanyin is spring, summer or fall. Particularly those who are not familiar with the particulars in taste characters of tieguanyin. It is therefore quite unreasonable to ask a consumer like you to tell whether a tieguanyin is a spring harvest or not. That is why you should always ask before you buy. If you live in an area where teashops conduct tastings, do more of that and ask what you are tasting. After some practices, you will begin to understand the tastes of harvests from different seasons, in addition to different grade quality, different sub-regions, different production styles and even different cultivars.That of course, bases largely also on whether the teashops you go to are really disclosing correct information.For now, for the bag of tieguanyin you have got, I’d say for safety, always rinse the tealeaves before infusion, and always make it not so strong. That’s the best I can do to advise. On the other hand, I am working hard to motivate the trade to improve their practice for all consumers like you. -
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In lieu of posting a new thread, I think this is a good place to bring up a Tieguanyin question I’ve been putting off a little while.
On the site, it says the following:
Adjust tealeaves to water ratio for infusing at 90°C for 2 minutes for the first infusion. Increase time by 15% for each subsequent infusion.I’m not 100% certain what I should interpret from this – that is, I’m not sure how to “adjust the ratio” to infuse for that duration. My first assumption was that, in the conventional approach 2 minutes is 40% of the time usually given to tea (5 minutes), so I should add 60% more leaves. However, that doesn’t seem to make sense when logic is applied. What should I do to adapt to that bit of information? So far, I’ve mostly consumed this at a standard 1g to 100ml ratio, with occasional dips into 2g to 100ml. I am also (generally) gaiwan bound, as the teapot I have here is rather large (about 500ml) if that changes what I’m supposed to take away from all that.Not yet done gungfu style either, so perhaps the information is a modification to that method?Thanks,M. -
I use a small teaspoon of Leo’s Tieguanyin Light in my tea mug (I think it is about 250 cc) and it is great. In subsequent infusions, I can go for 2, 3, 4, or even 5 minutes. I once measured a small teaspoon is about 5 gram Tieguanyin. If I use Tieguanyin Deep Brown, 2 minutes is quite strong, but great if you drink it while hot. I do 1 minute and a half if I like it lighter. I can also make it very strong using very hot water and 3, 4 minutes of infusion for adding sugar (raw, of course) and milk in it. Great tasting.
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