2009 Monkey-Picked Tie Guan Yin Now Available!

You've been waiting for it - now it's here! We just posted the 2009 Monkey-Picked Tie Guan Yin in our online store. It will be available in our San Francisco Bay Area teahouses tomorrow. Roy is excited about this year's edition, which features larger leaves packed with flavor, rich viscosity, a great balance of florals and firing, glossy bao guang ("treasured luster" - a sign of high leaf quality) and an uncommon but highly desireable reddish-orange liquor. As usual, Roy performed the final firing by hand in our Oakland warehouse, giving it his personal signature touch and ensuring that the tea you drink will be the freshest possible. Best of all, we're selling the new edition at the same price as last year's tea.

To make the most of this tea we recommend you use a generous quantity of leaves (for example, 6-7 grams in a 6-ounce gaiwan) and water around 90 degrees C (195 F). With so many leaves don't overdo the steeping; 1-2 minutes should be adequate for the first infusion and adjust to taste after that. We love this tea and we're confident you will too. Roy went to a lot of trouble to find and process a high-fired tie guan yin that recalls all the classic virtues and traditional flavors that made this tea famous. Give it a try and leave a comment here on the blog letting us know what you think.

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