For decades, we called this signature tea our "Monkey Picked" Tieguanyin. It has remained one of most famous and popular of our Anxi Oolong collection. Harvested in Autumn, the leaf is 30% oxidized - achieved by first bruising the leaf with a bamboo drum and then allowing it to wither and oxidize. Once the proper degree of oxidation is reached, the leaves are medium roasted. The resulting aroma is an unforgettable overwhelming floral fragrance, ripe peaches and gardenias, in a liquor that is surprisingly light and sweet.
This tea is often referred to as a “Monkey Picked” tea due to the premium grade of Tieguanyin, but is not actually picked by monkeys! In ancient Chinese folklore, legend has it that the cliffs are too treacherous for humans to pick the Oolong tealeaves, therefore, a monkey is needed to pick the leaves.
This tea is often referred to as a “Monkey Picked” tea due to the premium grade of Tieguanyin, but is not actually picked by monkeys! In ancient Chinese folklore, legend has it that the cliffs are too treacherous for humans to pick the Oolong tealeaves, therefore, a monkey is needed to pick the leaves.
Region: Anxi County of China
Dry Leaves: No roasting and semi ball-rolled leaf with few stems
Flavor: Soft, light and creamy flavor
Aroma: Unforgettable floral fragrance, ripe peaches and gardenias
Liquor: Tinged golden color
Dry Leaves: No roasting and semi ball-rolled leaf with few stems
Flavor: Soft, light and creamy flavor
Aroma: Unforgettable floral fragrance, ripe peaches and gardenias
Liquor: Tinged golden color
infuser cup: (14 oz. /414 ML.)
Tea Leaves: 6 grams /2.2 Teaspoons
Water Temp: 212°F /100°C
Steep Time: 3 mins
Water Temp: 212°F /100°C
Steep Time: 3 mins
Teapot: (12 oz./ 355 ML.)
Tea Leaves: 7 grams /2.5 Teaspoons
Water Temp: 212°F /100°C
Steep Time: 3 min 30 sec
Water Temp: 212°F /100°C
Steep Time: 3 min 30 sec
gaiwan/ Teapot: (6 oz. /177 ML.)
Tea Leaves: 5 grams /2 Teaspoons
Water Temp: 212°F /100°C
Steep Time: 2 min 30 sec
Water Temp: 212°F /100°C
Steep Time: 2 min 30 sec