Also known by the name Tie Guanyin, Iron Goddess of Mercy is said to have been discovered by an elder farmer named Wei who lived in Anxi county, Fujian province. Our version is the traditional style, with light oxidation and light roasting. This carefully managed process creates a smooth palate that exudes aromas of roasted buckwheat with a subtle note of dried apricot and roasted chestnut.
A heavily oxidized tea such as this robust oolong. As a result, our Robust (roasted) Si Ji Chun oolong is thick, fruity, and sweet with a floral after-taste. But in order to give it more complexity, some Si Ji Chun was also blended into it to create a more long-lasting aroma. This is a good choice if you are looking for a medium roast level organic oolong to enjoy.
We always use environmentally friendly packaging of our teas. We never use candy, sugar, or flavorings in our teas.
Steeping suggestions
8 ounces of water
1 teaspoon of tea
195 F
2-5 minutes
This Northern Thai specialty, produced on the basis of an Oolong tea produced from a tea variety that has been local to the area for centuries, and flavored with a special local wild-growing herb, “Nuo Mi Xiang Nen Ye” (sweet fragrance rice tender leaves), giving the tea an intensive rice aroma, is unique to this region indeed. This is not a genmaicha, as some might expect, and nothing similar to that tea either. Classic refers to the long tradition of tea producers in north Thailand producing this tea in this version. After the flavoring/scenting process, which is done under heat feed of the mix and without the use of any artificial aroma agents, the aroma of ‘Nuo Mi Xiang Nen Ye’ is rolled along with the tea leaves in a final processing step. At this, the leaves of the herb are “invisibly” rolled into the tea leaves. A unique and multi-faceted delicious aromatic mix of fresh Oolong tea and tangy rice flavors, both maintaining an undiminished presence over two to three infusions. The scent of the tea liquor, which shows a clear sated yellow to golden brown color, conveys a distinct idea of the taste of this regional delicacy that otherwise might only be found in Burma’s Shan areas.
This exquisite, high-grade organic oolong is a true delight. Its larger, olive green balled leaves are oxidized a mere 20% and when infused emit a stunning honeysuckle fragrance that is sweet, floral, buttery and, above all, luxurious. In fact, it is hard to pull oneself away from the fragrance to taste the infusion. Its pale-yellow infusion is light, delicate and silky smooth. While the fragrance takes center stage in the first infusion, the liquor and flavor become more prominent in subsequent infusions. Grown and manufactured in Lam Dong, with the QingXin cultivar, this oolong is a rare example of an exceptional organic certified High Mountain Jade Oolong.
Organic Wuyi Oolong is a roasted oolong tea from the Wuyi mountains in Fujian province, China. This is the mountain where oolong was first developed. The high fire treatment gives Wuyi oolong its specific smoky and minerally character. This is a beautifully balanced and complex tea with a deep, yet faint, ripe fruitiness in the background. The flavor is slightly honey-floral and nutty, with hints of white sesame, cinnamon, and sweetened burdock root. It is perfect for multiple infusions so you can tease out many layers of the intriguing flavor.
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