Tag Archives: Oolong

Tie Guan Yin (aka Ti Kuan Yin) – Iron Goddess Oolong

Ti Kuan Yin Myth

A poor farmer named Wei who everyday on this way to the fields walks past a small run down temple to Guanyin. He stops and sweeps out debris from the temple and leaves burning incense each day. One night Guanyin appears in a dream to him and tells him there is a cave behind the temple that holds a treasure and that he is to take the treasure from the cave, plant it and share it with the other farmers in his village. The next morning, the farmer found a tea sprig in the cave, which he took to the fields where he planted and cared for it. When it grew into a bush, he discovered it made a very flavorful tea. He cut off sprigs and gave them to his fellow farmers to plant as well. Everyone in the village began growing tea and named it after Guanyin. The tea provided enough money for the farmers in the village that they restored the temple to Guanyin as a tribute to her sharing the tea with them.

Ti Kuan Yin Oolong Production

The production of Ti Kuan Yin is rather complex, like other oolongs, and can take anywhere from 3-5 days to complete. Like all teas, it is plucked and withered in the sun. Once withering reaches the desired level the leaves are lightly rolled/twisted to damage the leaves to help speed along the oxidation process. The leaves are usually left in bamboo baskets or trays to oxidize between 40-70%. The leaves are not fully dry but are damp. The leaves are then rolled/twisted into their desired form and may be returned to withering if it is determine to be necessary. This process can be repeated multiple times. Once the desired shape and flavor is reached the tea is then baked. It is the baking that creates the nutty flavor of a traditional Ti Kuan Yin.

Types of Ti Kuan Yin

Ti Kuan Yin (aka Tieguanyin) Loose Leaf and Liquor

Ti Kuan Yin, aka Tieguanyin or Tie Guan Yin – Iron Goddess Oolong Tea

There are a few different types of Ti Kuan Yin. The type is tied to the time of year the leaf is picked and how long the tea is allowed to oxidize. A traditional Ti Kuan Yin is picked in the spring and again in the fall. It is oxidized closer to 70%. A Jade Ti Kuan Yin is a less oxidized Ti Kuan Yin that is more like a green tea than oolong that is picked only in the spring. The Jade Ti Kuan Yin is more flowery in flavor while the traditional is nutty in flavor. In drinking any type of Ti Kuan Yin, allow the boiling water to cool to at least 180° Fahrenheit before putting the tea in the water.

As you explore the world of tea, pay tribute to the Goddess of Mercy and enjoy a cup of Ti Kuan Yin.

History of Tea in Taiwan

European Influence on Taiwan Tea Trade

The Europeans were looking for other ports to trade tea given the Opium Wars with mainland China in the mid-1800’s. The need to diversify tea ports away from mainland China, led John Dodd to start offering financing to Taiwanese peasants. This enabled local Taiwanese start tea plantations as well as build factories in Taipei, the capital of Taiwan, to process the tea. Prior to those factories, all the tea leaves in Taiwan where sent to Anxi or Fuzhou China for the final processing. By bringing the final processing to the island, Mr. Dodd put Taiwan on the US and European tea maps with Taiwan producing mostly black teas for those markets. The name “Formosa” was put on most of these teas, as Portugal was the first European country to stumble across Taiwan and that is the name they gave the island. It means beautiful, so it worked well for a marketing name at the time (Kevin Gascoyne, 2011).

Taiwan Tea Industry From 1895 to Present

Fanciest Formosa Oolong from Taiwan

Japan took control of Taiwan in 1895 and proceeded to invest heavily in tea production in the country, introducing new tea cultivars, fertilizer and mechanization of the processing of the tea. Very skillfully, the Japanese kept the focus on black tea so the island would not compete with the Japanese green teas. The Chinese took back control from Japan at the end of the Second World War. This shifted tea production from black to green as trade with Europe and the US was dramatically cut. Competition with Japan and China forced Taiwan to shift again in the 1970’s to the oolong production they are well known for now. Even today, most of the tea in Taiwan is consumed locally even though they are considered among the finest of available teas worldwide (Richardson, 2008). The tea industry in Taiwan is still dominated by small family owned farmers giving them control over both the growth and the manufacturing of the tea. This is a unique arrangement and is credited with creating the proper atmosphere for the creation of their diverse and superior oolongs. Below is a quick chart describing some of the better known oolongs which are exported from Taiwan. If you get your hands on one of these, drink them over multiple infusions to enjoy the full complexity of these wonderful teas.

Dong Ding (Tong Ting)	Produced in the Dong Ding region (while most people refer to Dong Ding Mountain, most of the tea is not grown on the mountain side). This is a tightly balled oolong that should be brewed with boiling water. It produces a greenish golden liquor with heavy floral notes with a buttery cream finish.

Bao Zhong (Jade Pouchong)	This 18-20% oxidized green tea – almost an oolong but mostly a green tea (called Pouchong) is a full twisted leaf green that produces an amber green liquid that is delicate floral and sweet.

Oriental Beauty	This open twist oolong is famous for the green-leaf hoppers that munch on the leaves just before harvesting. Their biting causes the plants to release L-Theanine producing a complex flavor in this tea. It makes an orange-brown liquor with woody, floral notes followed by a creamy finish. This oolong is traditionally enjoyed with a Gong Fu set that allows for multiple small steepings of this tea to enjoy all the different flavors.

Fanciest Formosa	This higher oxidized oolong is produced in the traditional Chinese method with twisted leaves instead of balled. It produces an amber to dark brown liquor with honey and peach flavors. It is the typical “first” oolong for someone wanting to experience oolong for the first time.

Ali Shan	This high altitude oolong is a tightly balled oolong that produces a yellow liquor with a sweet intense creamy flavor with some toasted nut notes. It is less oxidized oolong, so brew more like a green than black tea (not at boiling).

Discover Oolong Teas

What’s in a Name? Origin of the Oolong Name

The name oolong literally means black dragon, which refers to the shape of the hand rolled oolong tea leaves. There are other theories that the name originates from the Wuyi Mountains in the Fujian Province of China where it is believed that the first oolong teas where made. There is an alternative theory that it is named after the man who made the first oolongs, Wu Liang, and was later corrupted to Wu Long before being anglicized into oolong. No matter where the name came from, this type of tea is worth exploring for every tea drinker.

Oolong Flavors

Ginseng Oolong, Rolled Oolong with Ginseng and Licorice

As discussed on an earlier post which covered the broader types of teas, oolongs are partially oxidized teas. They can appear both black and green given their level of oxidation. Due to the wide range of oxidation, the range of flavors is truly wide and complex. Some oolongs are now flavored or rolled with ginseng and licorice powder to form small pellets. Taiwan is continuing to innovate in oolong production by taking the finished product and baking it again to enhance the flavor and aroma. From teas with a delicate taste of flowers to spicy finishing notes, oolongs provide a nice variety for everyone to enjoy and is a type of tea production that occurs in many countries. Also, with cold brewing, the complex flavors produced in this manufacturing process can be enjoyed cold.

Oolong Styles and Brewing

Oolong teas usually take on two shapes. The first is the tightly rolled balls, or balled style, with a stem tail. While the second is a long curly leaf shape, or open leaf style, which can look like the dragons in Chinese mythology. To get these shapes, oolong is typically harvested from older leaves on the tea plant, so don’t expect two leaves and bud. It is more common to find four leaves and a bud or what is sometimes five older leaves.

Oriental Beauty Oolong Wet Leaf Up-Close

Oriental Beauty Open Leaf Style Oolong, Wet Leaf

Given the oxidation level of the oolong, it can be brewed with water ranging from 185-205 degrees Fahrenheit and for anywhere between 3-5 minutes. Like any good tea, oolong deserves fresh water in the kettle to allow the oxygen in the water to carry out the complex flavors of this tea. Also, this tea should be steeped multiple times to enjoy the wide array of flavors with each steeping. So drink this tea when you have time to stop and enjoy the flavors being presented to you.

I like to think there is an oolong tea for everyone, whether you prefer subtle green or forward blacks. So when you are looking for something new, oolongs are the best place to look and they rarely disappoint. It’s unfair to pick a favorite oolong because there are so many to enjoy. Is there one that you are curious about?

Beyond the Teabag – 5 Things To Upgrade Your Tea Experience

3 Replies

For so many Americans, our only exposure to tea is from teabags, the tea served at Chinese restaurants, or those few selections offered at one of the nationwide chains. Are you aware that there are 6 major types of tea and hundreds of options when you consider growing conditions, manufacturing methods, and local variations? Unlike other beverages there is something for everyone, however too much choice can often be overwhelming. Here are a few of our thoughts to simplify your early experience with loose leaf tea and tisanes:

Start simple with a black, oolong, green or blended tea. If you prefer no caffeine then consider an herbal or rooibos.
Loose leaf tea is easy to make: Start with a good infuser or use a good paper filter. Avoid the stereotypical tea ball and go with something large to allow room for the tea to move around while steeping.
If making black, oolong, or pu’erh, use boiling water and steep 1 tsp per 8 oz mug, no longer than 5 minutes. If you are like us, you use a large mug or travel tumbler, so make sure you know roughly how much water is in your mug of choice and adjust the amount of tea accordingly.
When steeping green, yellow, and white tea, allow boiling water to cool 3-4 minutes before adding tea. Never use boiling water with these. Use 1 tsp per 8 oz of water for green tea or 1 Tbsp per 8 oz for white tea or yellow tea. Don’t steep any longer than 3-5 minutes.
Steep 1 tsp per 8 oz of water for pure herbals (those containing no tea at all), rooibos, and honey bush for 7-10 minutes with boiling water.

More Ways to Upgrade Your Tea Experience

If the top five list above doesn’t quite satisfy your need, here are a few other things to be aware of.

Re-using an infuser after simply knocking out the prior tea leaves yields a mixture of the old and new leaves.

The result of adding boiling water to an emptied, but not really clean, fine mesh infuser.

Green tea really does not need to be bitter. The key is to make sure you do NOT use boiling water. With green tea you really want 170-185 degrees Fahrenheit and you don’t want to steep longer than 5 minutes. Steeping at a lower temperature is often better.
If you use a fine mesh infuser, be sure to at least rinse it with boiling water before adding a new tea. If you are like us, you are very busy and it’s so tempting to just knock out the last tea leaves and refill. Without rinsing with boiling water you end up with lots of contamination from the last tea you brewed.
It pays to pre-heat your mug when steeping black, oolong, and pu’erh teas. Adding boiling water to a mug, especially a ceramic mug, will almost instantly drop the temperature below 200 degrees. If you add boiling water to your mug first, discard, and refill a second time for steeping you will keep the temperature higher for a longer period of time adding to the intensity.

Start Simple Then Experiment

Most teas do come with recommended times and loose tea per 8 oz serving size. These more specific suggestions are certainly a better starting point than the general guidance above. However, if you are new to loose leaf tea there really is no need to make it overly complicated. Find something you like, use a good infuser or single use tea filter, and follow the general time and temperature guidance above. As you drink tea more often you might try to start varying the amount of tea you use, as well as temperature and time to see how the taste varies, perhaps finding a combination more to your specific taste.

Yixing Teapot by Flickr SOLO-ASSA, CC BY-SA 2.0

Making tea can, of course, be a lot more involved if you want it to be. We didn’t talk about specialty teapots, gaiwan sets, or the myriad other accessories and techniques for steeping. Nor did we talk about making your own blends or baking tea on your own. These are all topics for another day if and when the curiosity arises.

Know someone who could benefit from this post? Please share and help others experience loose leaf tea. And be sure to like us on Facebook or follow us on Twitter for more information on tea, its history, and culture.

Oolong, White and Yellow: Understanding the Broader Types of Tea

2 Replies

Unlike most other beverages one simply can’t ask for tea and know what to expect, making tea both a bit more common but also captivating for those looking to expand their palate. There are six main types of tea, however within those types are thousands of varieties. It is truly amazing that camellia sinensis, combined with terroir, a dash of human intervention and some creativity yields a liquor with so many different flavors.

: Tea Oxidation Chart

Oxidation starts in tea leaves as soon as they are plucked from the plant, just like how an apple starts to turn brown as soon as it is cut. The oxidation helps to create the flavor in the tea. Tea leaves are allowed to wither in the sun to both dehydrate the leaves and allow oxidation to continue. The point in the manufacturing process at which oxidation is stopped, via application of heat, largely dictates the classification of the finished product.

White Tea

White tea is made primarily from the bud of the tea plant (downy buds) but may include the first two leaves on the branch. The name comes from the white hairs that are present on the outside of the buds. Typically this type of tea is allowed to whither outside in the sun to dry before being heated to stop oxidation. White tea is not rolled or panned and is lightly handled. Often, white tea is made from the first buds of the growing season, called the first flush.

Green Tea

Green tea is a type of tea where oxidation is stopped very early in the manufacturing process. The oxidation is stopped either through steaming, as is common practice in Japan, or through heating over a fire or in a stove. By stopping the oxidation early, the leaves remain green. Typically this is less than 10% oxidation.

Yellow Tea

Yellow teas are a lightly oxidized version of tea where, after withering, the leaves are lightly steamed allowing for enzymatic oxidation, the chemical process where flavonoids breakdown resulting in the browning of the leaves and the development of the flavor. This is a rather labor intensive process that requires special training, which limits the production capacity for this type of tea. Also, this tea comes in and out of favor with the Chinese public, the primary country producing yellow tea, so getting this in the US is often challenging if Chinese consumers are not demanding it.

Dry leaf, wet leaf and liquor of Big Red Robe Supreme Oolong tea.

Oolong Tea

Providing some of the greatest variety in style, taste, and appearance, oolong teas are partially oxidized, anywhere from 10-80%, before being heated to stop oxidation. Oolong, also known as wulong or black dragon teas, feature twisted tea leaves that are said to resemble the shape of a dragon. They have their origin in the Fujian province of China though are now produced in other countries, notably Taiwan. These teas are hand twisted or rolled after oxidation and were traditionally the Emperor’s tea. These teas are the Bordeaux of the tea world, amazingly complex in taste, highly prized, and can be quite expensive when compared to other teas. However, for the true tea enthusiasts there is nothing like them.

Black Tea

Known as red tea by the Chinese for the color of the brewed liquor, black tea is the most common type of tea consumed in the United States as it is typically the base for iced tea. Black tea is a more fully oxidized version of the tea leaves, ranging anywhere from 50-100% oxidized. Some of the teas best known in the west are black tea based blends including English Breakfast and Earl Grey.

Pu-erh (Dark Teas)

The only type of teas that are actually fermented are pu-erh. This is green tea that has fermented after completing the manufacturing process. This is truly a unique tea that reflects the history of where it was founded. Pu-erh was historically made in the Yunnan province of China and traded with Tibet and Mongolia for horses. To make the trip, the tea was compressed into narrow circular disks which traveled as long as six months before being traded. Due to the organisms that grew in the trees in the Yunnan province the tea would naturally ferment. Aged pu-erh is rare, highly sought after, and often comes at a high price. To satisfy demand and sell a more profitable product two Chinese tea manufacturers got together in the 1960’s and created an accelerated fermenting process, which is not looked upon favorably by traditionalists, but allows for wider circulation of this tea.

Exploration Beyond the Six Main Types of Tea

Each of these large types of tea have many more subcategories that are worthy of their own investigation and offer more options than I can list. Learning about all of them makes exploring tea a fun life long journey.

Be sure to follow us on WordPress, Twitter @DominionTea or Dominion Tea on Facebook to be notified of new blog posts.