OOLONG · 100 g
Tie Guan Yin
Rolled Anxi oolong with an orchid-like aroma, a creamy texture and sweetness that lingers between infusions.
€26
Tasting qualities
Orchid blossom / Sweet cream / Fresh minerality / Lingering hui gan
Origin
Anxi, Fujian, China
- Farmer / producer
- To be announced.
- Garden
- To be announced.
- Location
- To be announced.
- Altitude
- To be announced.
Harvest & processing
- Harvest
- To be announced.
- Processing
- To be announced.
- Lot
- To be announced.
Source story
To be announced.
A starting point to explore with your own water. Adjust the recipe to the cup you enjoy.
Gongfu · repeated infusions
Short infusions
Suggested starting point
- Tea
- 6 g
- Water
- 100 ml
- Temperature
- 95°C
- Time
- 20 sec
Infuse in a gaiwan or small teapot, pour out fully, then repeat with fresh water.
Everyday · grandpa style
Leaves in the cup
Suggested starting point
- Tea
- 2 g
- Water
- 300 ml
- Temperature
- 90°C
- Time
- Start tasting after 2–3 min
Give the rolled leaves room to open in a large cup. Sip when comfortable and refill at halfway.
Water we used
To be announced.
Our approach to brewing
We invite you to find your own way of brewing, guided by your water and your intention.
Let the rolled leaves open before judging their strength. Compare the first three infusions for fragrance, texture and finish; shorten the next pour if it becomes drying, and add time as the flavour fades.
Our exploration
Openness with a steady centre.
Try letting the floral aroma draw attention outward, then return to the contact of your body with the ground. Use the contrast as a prompt for an open, unhurried practice.
Focus · Openness and steadiness
| Asana | Tadasana — let the chest stay easy above grounded feet. |
|---|---|
| Dantian | Middle dantian — rest attention in the centre of the chest. |
| Chakra | Anahata — notice space around the breastbone. |
| Meridian | Lung channel — follow its familiar course with quiet attention. |
Community exploration
What did you notice while drinking Tie Guan Yin or afterwards?
Share your exploration
Tea in the historical record.
Historical descriptions reflect the views of their time.
Tea in Buddhist and Taoist practice
Wakefulness & bodily lightness
Tea broadly · Tang accounts collected by Feng Yan and Lu Yu
Feng Yan records permission to drink tea among Chan students at Lingyan monastery whose training involved staying awake.[1] Lu Yu preserves a passage attributed to Tao Hongjing associating bitter tea with bodily lightness and naming immortal figures as drinkers.[2]
References
- Fengshi Wenjian Ji Jiaozhu (封氏聞見記校注)ISBN 9787101047226
- The Classic of TeaISBN 9780316534505
