Tie Guan Yin Light Roast 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. The leaves are lightly oxidized around 20-25% and then lightly roasted.
The leaves unfurl to yield a smooth and flavorful, medium-bodied infusion with notes of stone fruit and burnt caramel and a clean, toasty finish.
Leaves may be infused multiple times.