Ti Kuan Yin issue

Owes its flavors to oxidation levels between green & black tea.


May 27th, '08, 07:54
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Joined: Apr 22nd, '08, 21:54

by CanadaBlue » May 27th, '08, 07:54

This was very educational. I didn't realize there were so many varieties of this tea that would be so different.

I was given (by a relative) a large tin of Tie Guan Yin that came from Hong Kong or China. It is lightly roasted - and not reading Chinese I didn't know at first what I had. This explains a lot as my tea isn't at all like the darkly roasted Tie Guan Yin I've read about.

Always more to learn!

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May 29th, '08, 09:32
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by lonsan » May 29th, '08, 09:32

funny discussion here, as I also know a bit about TKY, I would like to share mine.

first for the time of steeping the tea, as i know is that the shorter the steeping, the better. the flavor would become bitter as the time become longer.probably couple of ten seconds with 212 degree water would be the best.
:)
take the tea leaf out or pour the tea water into another mug when you want to drink, avoiding the tea leaf stay in water a long time which could make it taste bitter. and the tea leaf could be steeped for a second time, third time,, but not many times, otherwise, it would taste nothing. :P

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May 29th, '08, 09:46
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by hop_goblin » May 29th, '08, 09:46

For best results, brew gongfu style in Yixing! No exceptions.

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