Tie Kuan Yin

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


Feb 6th, '09, 19:13
Posts: 4
Joined: Feb 6th, '09, 18:52
Location: Sydney, Australia

Tie Kuan Yin

by Chowfarn » Feb 6th, '09, 19:13

When I buy 'Tie Kuan Yin' (is an Oolong style - yes)n Chinese supermarkets here is Australia its always very dark in colour.

On the trips to China (mainly Guangzhou / Guangdong Provence) the leaves are very green - to me its looks like green tea.

What is the correct colour - or doesn't matter ?

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Feb 6th, '09, 19:48
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by gingkoseto » Feb 6th, '09, 19:48

I've never been to Australia (yet :D ) But in US, most TGY sold in Chinatown older style markets is the dark roast TGY. Older Cantonese (people from Guangdong) and older Hong Kong people drank dark roast TGY most of the time. It's supposed to be healthy to go with meals, unlike greener oolong, which could harm stomach when too much is taken. But the current trend in Asia, including China, is that most young people drink greener oolong. In this big trend, there comes a small yet growing trend that some people lean to dark oolong (but generally upscale kind and more expensive than the old Chinatown dark oolong).

I still have a big can of Chinatown dark oolong. It is very mediocre, and must be cheap (because the "grandpa" who gave it to me never buys anything expensive :P) But interestingly, after being around for who knows how many years, it doesn't taste too offensive or tasteless.
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Feb 6th, '09, 20:06
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by bi lew chun » Feb 6th, '09, 20:06

gingko wrote:"grandpa"
I love how this word gets thrown around on TeaChat. It makes me laugh every time. :D

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