Charcoal Roasted Tie Guan Yin

Tie Guan Yin made from select raw material, hand-picked and hand-processed.

After traditional processing using oolong technology, Tieguanyin was subjected to the "Tan Bei" procedure — roasting over charcoal (the same technology used in producing Wuyi oolongs). As a result, the oolong acquired special notes — the taste became richer, brighter, with vanilla-creamy nuances.

Tea Profile, Origin & Effect

Baked-fruit, nutty, buttery, spicy aroma. Soft, sweet-bready, creamy-caramel taste, pastry, seeds. Nutty aftertaste.

Fruity, Berry
Bright, juicy aromas in a wide range from tropical to forest. This also includes the aroma of dried fruits, compote, or stone fruits. Found in red teas, oolongs, mature shens, young shu, and aged whites. In this tea — baked apples, pear, raisin.

Nutty, Spicy
Sweet, spicy, and buttery or slightly bitter and fresh, depending on the specific nut or spice. Found in greens, reds, oolongs, and blacks. In this tea — walnut, pumpkin seeds, vanilla.

Sweet, Confectionery
Everything sweet: pastry, honey, cream, cocoa, popcorn, cotton candy… and bread too. Most characteristic of red teas, medium and heavily roasted oolongs, and found in shu pu-erhs. In this tea — burnt caramel, coffee with cream, rich pastry.

Woody
Ranges from damp autumn forest, leaves, roots, peat, dense smoky and smoky notes to dry bathhouse, old furniture, and fresh coniferous. Most commonly found in shu, mature and aged shens, and other black teas, dark oolongs, and occasionally in reds. In this tea — dry, spicy wood.