Brewing Guide For Tei Kwan Yin
Brewing Steps:
Boil the Water
Bring water to a full boil, ideally reaching 100°C. Since this is a roasted oolong, high heat is needed to awaken the rich aroma and full body.
Add the Tea
Use 4–5g of Tei Kwan Yin per session, which suits about 100ml of water. A small teapot or gaiwan is ideal for better heat retention and aroma appreciation.
Quick Steep
Pour boiling water directly over the leaves and steep for 10–15 seconds. This short infusion highlights its orchid fragrance and roasted chestnut note without over-extracting bitterness.
Enjoy
Take a sip and enjoy the deep, toasty flavor. You’ll notice a bold, floral top note followed by a soothing, roasted finish. Refreshing and grounded.
Re-steep
These leaves are made for multiple infusions. Keep the next few 5 infusions short (about 10 seconds), then gradually extend the steeping time to draw out the tea’s mellow sweetness.
How to Brew a prefect cup of Tei Kwan Yin?
Tei Kwan Yin is a roasted oolong tea valued for its orchid aroma, nutty undertone, and lingering finish. High-heat brewing reveals its bold complexity.
Brewing Ratio:
Tea to water: 1:20 (e.g., 5g tea to 100ml water)
Brewing Temperature:
Water temperature: 100°C
Brewing Time:
Steeping time: 10–15 seconds (for the first few infusions)
What You’ll Ideally Have:
- Tei Kwan Yin tea
- Fresh water
- Kettle
- Gaiwan or small teapot (about 100–150ml preferred)
- Tea pitcher (optional)
- Tea cup
Anxi: The Heartland of Tei Kwan Yin
High in the rolling hills of Anxi, Fujian, Tei Kwan Yin is a semi-oxidized oolong tea revered for its rich aroma and lingering finish. The “strong aroma” style undergoes a traditional roasting process that deepens its chestnut-like warmth while preserving floral undertones. This craftsmanship yields a tea that is both bold and balanced, offering a taste experience steeped in heritage and harmony.
