TeaSource Exclusive! Only 12 kilograms made of this one-time only experimental tea!

Available in 4 oz. packages only. Very limited quantity.

Excellent floral/apricot aroma! Fresh mouthfeel. Brisk fruity character. The flavor lingers long afterwards with many scene changes along the way.

Produced on May 2^nd, 2021 by Daniel Hong. The material was harvested from the west side of the Bamboo Tea Garden in Lutian Village, Anxi county, Fujian. The exact translation for Tieguanyin is “Iron Goddess of Mercy” and the loose pronunciation is “tee-gwan-yin.” By definition these teas are made from the Tieguanyin cultivar.  Anxi county is home to this revered and respected tea.

What is the The Tieguanyin Project?

Daniel Hong is not satisfied with the Tieguanyin teas he’s been finding lately and decided to create one himself. But you can’t make a banjo roll the first time you pick it, so this is going to be a journey. He’s looking to capture what he refers to as “Guanyin Charm” - which can be loosely described as having a fruit/flower aroma with heavy body – almost like you could eat it. He doesn’t feel like he achieved that here, not even close, though we feel he did achieve a respectable fruit/floral aroma. But the point of an experiment is to test your hypothesis. It’s an invaluable lesson for us to experience the progress along the way. This is a continuous experiment, with the next round scheduled to be produced in the fall of 2021.

Click here to read more on the blog!

Ingredients: wulong tea

Traditional Steeping

8 grams In 150ml gaiwan (or teapot), use boiling water and steep as follows:

• 10 second rinse (discard this steep)
• 1^st Steep – 15 seconds
• 2^nd Steep – 20 seconds
• 3^rd Steep – 30 seconds
• 4^th Steep – 50 seconds
• 5^th Steep – 90 seconds
• (Or steep it however you want)

Western Steeping Instructions

3 grams | 8 oz water | 212°F | Steep 5 min. 

Number of Cups

4 oz makes 38 cups