Heavy Roast Spring Tieguanyin

This Taiwanese Tieguanyin presents a rich and comforting profile. Expect a creamy, buttery texture complemented by distinct notes of roasted nuts, culminating in a silky mouthfeel that lingers pleasan. It leans buttery, smoky and nutty.

Water around 85–95 °C (185–205 °F). In a mug, steep 3–4 min. For gongfu, use 5–7 g per 100 ml, 10–30 s steeps (8–15 rounds). You'll get to see how the flavor changes across multiple rounds. Heavier roasts can take boiling water no problem.

Grown in Nantou, Taiwan from the Qing Xin Oolong cultivar. This batch is from the Spring 2025 harvest. The leaves got a heavy roast after picking.

Starts at $8.68 from UNITEA, or about $0.17/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $1.02 per session. Explore more oolong teas on Teadar.