Charcoal Tieguanyin

$ 40.00
Shipping calculated at checkout.
Size: 2 oz. canister

Pickup available at Blue Willow Teaspot

Usually ready in 24 hours

Size: 2 oz. canister

Picked and processed by hand in the small village of Xi Ping in Anxi, this expertly-crafted Tieguanyin is a perfect representation of the depth and complexity this tea can offer. Plucked in the spring and roasted over hot charcoal in bamboo baskets the dried leaf gives off hints of toasted biscuits and soft magnolia blossoms. Once steeped, it exudes enticing aromas of fresh baked goods while preserving the underlying freshness of the green leaf. The mouthfeel is full bodied and silky and the flavor is crisp, sweet and warming with an herbaceous note reminiscent of squash blossoms. The warming sensation stays in your mouth and throat urges you to take another sip.



The leaf itself is medium-oxidized and plucked from old Tieguanyin plants that have been in the family for generations. The soil it grows in is rich with minerals which add to the depth and roundness of the flavor. Only a small quantity is available.



Process: Organic

Harvest: 2024

Origin: Anxi, China

Process: Organic

Origin: Fujian, China

Harvest: 2024



• Mid-oxidized and rolled oolong

• From the birthplace of Tieguanyin

• Charcoal roasted 3 times

• From award-winning tea master

• Balance of sweet, creamy, roasted and vegetal flavors





• 6g tea per 8oz. water

• Steep 15-20 seconds in 190°-200°F water

• Re-steep for 10-15 seconds for 3-4 re-steeps, then lengthen steeps to extract all the flavor

This tea does best when steeped in a gaiwan.

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 3g tea per 6oz. water

• Steep 3-4 minutes in 190°-200°F water

• Re-steep one more time for 2-3 minutes (if desired)

Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background

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Gongfu Steeping

Gaiwan Method Yixing Method