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High Roast Ti Kuan Yin Oolong Loose Tea

Murchie's High Roast Ti Kuan Yin Oolong from Anxi in Fujian province, China, is roasted over wood and charcoal fires to achieve a unique colour and flavour which is less floral and more grainy and toasty than classic Ti Kuan Yin.

Unique and flavourful, this is an Oolong for every connoisseur to try!

Availability: In stock

Product Name Price Qty
High Roast Ti Kuan Yin - Loose 1oz/28g
High Roast Ti Kuan Yin - Loose 2oz/56g
High Roast Ti Kuan Yin - Loose 4oz/113g
High Roast Ti Kuan Yin - Loose 8oz/227g
High Roast Ti Kuan Yin - Loose 16oz/454g

Product Description


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.

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.

Additional Information

Additional Information

Ingredients Oolong tea
Type Oolong
Caffeine Caffeinated
Cup Strength Medium
Origin China


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Strength Ratings

Flavour Profile Guide

Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.

Tea Strength Ratings

This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.

Light/Delicate Tea | Murchie's Tea & Coffee              Light/Delicate: Very light in colour and delicate in flavour
Medium Tea | Murchie's Tea & Coffee              Medium: Medium-light cup with slightly fuller cup
Medium-Strong Tea | Murchie's Tea & Coffee              Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness
Strong Tea | Murchie's Tea & Coffee              Strong: Full body, rich cup, takes milk well
Very Strong Tea | Murchie's Tea & Coffee              Very Strong: Rich, dark cup with very full, strong flavour and briskness


Coffee Ratings

We rate the flavour properties of our coffees along two dimensions: roast and body.

Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:

Light Roast           More acidity, brightness and a slight pucker
Medium Roast           Slightly richer flavours, some acidity, enhanced creaminess
Dark Roast           Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal

Body is the term used to describe how the brewed coffee feels in your mouth:

Light Body           Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate
Medium Body           Heavier, creamier mouth-feel with more lingering flavour
Full Body           Rich, full-mouth feeling: hits all of the palate and lingers

Brewing Guides

Brewing Guide | Murchie's Tea & Coffee

Tea Brewing Guide

Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.

Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.

Brew times shown in minutes.

Coffee Brewing Guide

The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.

Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through
      • Fine to medium grind coffee
      • 1.5 to 2.5 tablespoons of coffee per cup of water

French press: coffee grounds are ‘steeped’ in hot water, and then a filter presses down the grounds, allowing the finished coffee to be poured off
      • Coarse grind coffee
      • 1 to 1.5 tablespoons of coffee per cup (e.g. 4-6 tbsp for a 4-cup French press)
      • Pour about 1/3 of the water over the coffee grinds; wait about 30 seconds and then pour in the rest
      • Wait 4-5 minutes, then push down the plunger to separate the grounds from finished coffee, and enjoy!