An interesting alternative to Murchie's popular lightly oxidized, floral Ti Kuan Yin Oolong, High Roast Ti Kuan Yin Oolong represents a different flavour in the oolong spectrum.
As part of the extensive process to create oolong teas, the tea leaves are typically fired to reduce their moisture content and preserve flavour. Oolongs can be lightly, medium or highly fired: many of the popular oolongs today are very lightly fired, to preserve their light, floral flavour properties. An example of this would be Murchie's Hairy Crab Oolong.
This particular High Roast Ti Kuan Yin is from Anxi in Fujian province, China - as are all Ti Kuan Yins - and it has been roasted over wood and charcoal fires in stages to achieve its colour and taste - almost like an 'over-roasted' coffee.
You may find a tea like this at the dim sum table - it is built to withstand several re-infusions without losing flavour, and can handle slightly hotter water than more delicate oolongs.
|Brew Temperature:||185° to 195°F, or 85° to 90°C|
|Brew Time:||1 to 2 Minutes the first 2 infusions,|
|2 to 4 Minutes for the next 2 infusions.|
|Brew Quantity:||1 tsp to 6-8oz or 5g to 177-237ml of water|