Origin: Anxi, Fujian
Long before the greener, modern style of Tie Guan Yin made its waves, these ball-rolled leaves were roasted over pinewood charcoal. Reminiscent of artisan chocolate, this traditional Tie Guan Yin produces a smooth liquor and tastes like berry jelly.
2 oz loose leaf
5g/100 ml using 98 Celsius water (near boiling). Start with 20 second infusions after the initial quick rinse