NASLAPH Tieguanyin Oolong Tea Loose Leaf 150g — Grade AAA, Floral Aromas & Smooth Amber Cup

NASLAPH Tieguanyin Oolong Tea is a premium Grade AAA loose-leaf Iron Goddess of Mercy harvested from Anxi County and hand-processed to preserve a bright, floral-aromatic cup.

Grown in the subtropical, misty hills of Anxi County, this Tieguanyin (Tie Guan Yin) oolong is crafted with traditional techniques that emphasize precise plucking and short, careful firing to retain natural fragrance and mineral character. Each 150 g (5.29 oz) package captures tightly rolled, glossy leaves that unfurl into amber liquor with pronounced floral and sweet notes. The product profile below explains how the leaves are made, what to expect from brewing, and who will appreciate this style of high-mountain oolong.

What makes NASLAPH Tieguanyin different from other oolong teas?

NASLAPH Tieguanyin originates from Anxi County, an area known for acidic red earth, consistent humidity, and moderate temperatures ideal for oolong cultivation. The tea is plucked selectively (two or three-leaf shoots) and processed using careful fixation and rolling to maintain aroma and leaf integrity.

• Grown in subtropical monsoon climate with high humidity and deep red soil.
• Hand-picked shoots on sunny days following strict plucking standards.
• Short, controlled processing to protect natural fragrance and color.

How does this Tieguanyin taste and smell when brewed?

Expect a clear amber infusion with a layered scent: floral top notes, a rounded sweetness, and a soft roasted undertone from light fixation. The mouthfeel is smooth and slightly viscous, finishing with a gentle, lingering sweet aftertaste that many describe as refreshing and elegant.

• Aroma: floral and orchid-like with clean secondary notes.
• Liquor color: bright amber, translucent and inviting.
• Aftertaste: mellow, persistent sweetness that invites repeated sips.

How should I brew NASLAPH Tieguanyin for best results?

Use water below rolling boil (about 85–95°C / 185–203°F) to avoid scorching the leaves; steeping time varies by method. For gongfu-style brewing, use multiple short infusions to reveal evolving flavors; for Western-style, infuse 2–4 minutes for a single cup.

• Gongfu: 5–8 g leaves, short 10–30 second infusions, repeat 6–8 times.
• Western: 2–3 g per 200 ml, 2–4 minutes at 85–90°C.
• Rinse: quick rinse (5–8 seconds) can awaken tightly rolled leaves.

What do I see and feel in the dry and wet leaves?

The dry leaves are tight, firm, and sand-green with a glossy sheen; they feel compact and heavy for their size. After infusion the leaves expand into thick, soft, glossy blades showing green tones and subtle red edges, confirming careful rolling and high-grade material.

• Dry: compact, plump pellets with sand-green shine.
• Brewed: thick, glossy leaves with green and red-edge coloration.
• Texture: resilient and substantial—an indicator of quality processing.

Who is this for: NASLAPH Tieguanyin suits tea enthusiasts who appreciate traditional Chinese oolongs, people exploring higher-grade loose-leaf teas, and anyone seeking a fragrant, multi-steep tea for mindful moments or social brewing sessions. It’s ideal for gongfu tea practice, daily sipping at home or office, and as a thoughtful gift for connoisseurs who value origin and craftsmanship.

Ingredients

Tieguanyin Oolong Tea