Tie Guan Yin Aged & Charcoal Roasted is the traditional style of processing this wulong from Anxi County in the Fujian Province of China. This is easily the most famous of the Anxi wulong tea cultivars and one of the ten most famous teas of China. It is the tea that is used in Gong Fu Cha, the Chinese Tea Ceremony. The historical and traditional style of processing this tea involved a moderate to heavy roasting; however, the modern style lacks any roasting and is a “greener”, lightly-oxidized version. In this rare style of Tie Guan Yin processing, the leaves have been mid-oxidized around 30%. They are then stored in earthenware jars for at least five years and charcoal roasted each year during aging.
The very tightly rolled leaves unfurl to yield a full-flavored, rich, smooth and mellow, medium-bodied infusion with toasty, woody, and fruity notes.
Leaves may be infused multiple times.