Brewing Guide
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95°CTemperature
6g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Fujian, China
Processing
Heavy Roast
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Tasting Notes
RoastedWoodyCaramel
Vendor Notes
This dark roast Tieguanyin offers a profound aromatic journey, starting with deep notes of heavy roast coffee and tar. It evolves to reveal rich flavors of baked cinnamon apples, oak, and charred vegetables, culminating in a warming sweetness reminiscent of toffee, dark chocolate, maple syrup, and gingerbread cookies.
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About This Tea
What does Dark Roast Tieguanyin taste like?
This dark roast Tieguanyin offers a profound aromatic journey, starting with deep notes of heavy roast coffee and tar. It evolves to reveal rich flavors of baked cinnamon apples, oak, and charred vege. It leans roasted, woody and caramel.
How should I brew Dark Roast Tieguanyin?
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.
Where does Dark Roast Tieguanyin come from?
Grown in Fujian, China. The leaves got a heavy roast after picking.
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