Dec 12
Geoff’s Teaview Snapshot
 | "In closing, for the hearty oolong lovers may find this one lacking. For the Wuyi Mountain wusses such as myself, this would make for a grand introduction to the darker variety."
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Loosely translated, Ti Kwan Yin means "Iron Goddess of Mercy", named so for the Bodhisattva, Guan Yin. When I read that, I instantly envisioned a flying sword duel in a scholar's garden. Maybe I should lay off the 80s kung fu films.According to the Chinese Tea Culture Research Centre (whatever that is), Ti Kwan Yin oolong is one of China's ten famous teas. Silver Needle was missing from the list, which made me wonder about the validity of their tier system. Yet I had already notched off one of the supposedly "famous" teas. The chance to check-mark another one was far too alluring.
I'd never prepared an oolong at home before. Anytime I ever chanced it on a whim, it was usually in a mock-traditional Chinese tearoom, complete with ceremonial gaiwan. All I had at my disposal were an electric tea kettle, a Teavana filter glass thingy, and a coffee mug. Authentic? Not even close. That and according to ideal brewing instructions, one needed natural spring water. I had a sink, that's about it. Luckily, Oregon tap water is drinkable.
Dragon Pearl's website was rife with information about oolong history but sadly lacking in preparation instructions. Either that or I was too tired to navigate their site properly. Tutelage gleaned from Google informed me that oolong is best brewed at 190-210 degrees Fahrenheit at approximately 1 teaspoon per 8 ounces. From there, I left the rest to educated guessing. I brewed 2 teaspoons in 16 ounces of water at the ideal four minutes.
Watching the dark green leaf balls unfurl in a transparent steeping glass is always a treat. They seem almost alive; awakening in the warmth. When my timer dinged, and I poured it forth, I noticed something odd about it. For a moment, I thought I'd brewed it wrong. Oolong normally turned a dark brown. This one was decidedly a pale gold.
Another trait that threw me off was the taste. The dried leaves smelled smokey and hearty, but the first infusion was smooth. Green tea-ish even. The follow-up infusion was more reminiscent of the hairy-chest-prone manliness of oolongs of yesterbrew. Granted, I was surprised, but being the lighter-blend sort, I certainly wasn't disappointed.
In closing, for the hearty oolong lovers may find this one lacking. For the Wuyi Mountain wusses such as myself, this would make for a grand introduction to the darker variety. Now if you'll excuse me, I have a chest to shave. And maybe wood to axe. As well as other...uh...manly things.
— To purchase Dragon Pearl Ti Kwan Yin Oolong, or for more specific information on ingredients or the story behind this particular blend, click here to go directly to the manufacturer's web site.
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