The Tao of Tea, Pure Leaf, Organic, Teaware, Herbs, Yixing

100% Organic
Goddess of Mercy
Oolong Teas

Native Name: Tieguanyin

Origin: Tao Yuan County, Hunan, China

Plucking Season: Early Summer

Introduction: Grown at an altitude of 1000 meters in the Tao Yuan county of central Hunan, Goddess of Mercy is made from the Tieguanyin tea plant varietal.

Tieguanyin
Named after the Chinese Goddess of Mercy ‘Kuan Yin’, Tieguanyin is one of the more popular ‘rolled’ oolongs. Although Tieguanyin varietals are native and to Anxi county in Fujian province, many other areas in China are now also cultivating this varietal. There are apparent differences between the various Tieguanyin varietals, each with its own unique characteristics.

Art of Tieguanyin
In making Goddess of Mercy, only the mature, hardy leaves are plucked then ‘withered’ in the sun (though much less than other oolongs) for a few hours to reduce moisture. Once suitable suppleness is achieved in the leaves, traditional rolling techniques (at least 13 different motions) are applied in conjunction with light roasting to achieve the optimum shape and flavor. A final roast is given to complete the processing.

Best Season
Although Tieguanyin is made four times in the year (spring, summer, fall and early winter), it is best during spring (april-may). As a darker oolong tea, it maintains its flavor well over the months.

Judging Quality
Apart from elevation, season and age of the plants, oolongs can be evaluated by the quality of leaf and the processing art. The leaves should be tightly rolled and should not crumble with gentle pressure (crumbled leaf is a sign of over-roasting or stale leaf).

Flavor Profile: Rich, woody aroma. Full bodied taste and texture.

Ingredients: 100% Organic Oolong Leaves

Certified Organic by: Quality Assurance International (QAI)

Brewing Suggestions

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
180°F-200°F (82°C-93°C)	Best with Spring water	1	3-4	2-3

To learn about Water Quality click here

Oolong teas can be brewed in a variety of styles.
For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This tea’s tightly rolled leaf requires fairly hot water (180 to 200 F) to bring out its full its full taste and unique aroma. Steeping 1 teaspoon of leaf per 8 ounces of water for 3 to 4 minutes will typically yield 2 to 3 satisfying infusions, although some oolongs will provide more.
Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.
Of course, the most famous way to drink oolong tea is Gongfu style. (Gongfu is the Chinese term we derive “Kung Fu” from. It means to do something skillfully.) Though it takes many years to perfect the true Gongfu tea ceremony, a simplified version can be practiced at home.


Purchase Options
By the Ounce - $ 2.75 (Out of Stock)
Classic Size Tin (3.5 oz.)- $ 11.00 (Out of Stock)