fujian tie kuan yin oolong tea,China tikuanyin tea price supplier

 

 

 

 

 

 

Item No.:	Oolong tea   002
Produced year:	2014
Material:	tikuanyin tea
Unit weight:	500g
Making process:	1. Tea harvesting  2.The indoor withening    3.Tossing  4. The screening   5. Stir fixation            6. Rolling  7. Cloth rolling     8. Roasting              9. Packing
Aroma:	Piao Xiang (drifting fragnance)
Shelf life:	12 months or above
Certificate:	QS, safe, rest assured, organic
Price term:	EX-factory USD$ 9.9 - 50 / kilogram , depends on different tea grades
MOQ:	5kilograms

 

 

 

 

Tikuanyin is a premium variety of Chinese oolong tea originated in the 19th century in Anxi in Fujian province. Tikuanyin produced in different areas of Anxi has different gastronomic characteristics.
Although a good balance of taste and aroma is obtainable using standard infusion parameters, the best way to enjoy a fine bouquet  Tikuanyin is to put in a few times the tealeaves for a shorter infusion. A really fine one would give you a round, intense aroma with a velvety liquor of tinkling sensation. For a 150 ml taster’s mug or, better yet, a 140 ml gaiwan, begin experimenting with 8 g of tea with 95°C water for one to one and a half minutes. You can try your way up to 12 g, but the selection has to be really fine in order for this tea to water ratio to work.
A traditional thoroughly browned Tikuanyin, on the other hand, can be quite hardened by the firing and needs a lot of time to open up for a full body. Some people would blanch the tea an additional time instead, while others would smash a few kernels and bury the debris amongst whole kernels for quicker, but not over, release of taste.
In addition to theanine and flavonoids, Tikuanyin is rich in caffeine and Essential Oils so it is a good choice for relaxing while staying alert, during meditation and in times of stress.
The bouquet (green) style is cold in TCM term and should be drunk hot only to dissipate body heat and toxins. Infuse at ample strength and drink moderate amount. The best way for the body to intake the tea is a bit at a time. Please refer to gongfu infusion and enjoyment style. Drunk cold, the effects will be blocked by the cause of dampness.