Chinese Anxi Tieguanyin Luzhou-flavour Type Deep Charcoal baking Caramel Aroma Grade One


Chinese Anxi Tieguanyin Luzhou-flavour Type Deep Charcoal baking Caramel Aroma Grade One

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  • Additional information
  • Reviews (1)


Chinese Anxi Tieguanyin Oolong Tea Luzhou-flavour Type Deep Charcoal baking Caramel aroma Grade One. The tea mild,Traditional charcoal hojicha,Get Suitable for parents.

Luzhou-flavour type Tie guan yin: mouth feel is plus mellow and it tastes sweet black, the color is light and black with golden water, the aroma is pure aroma and it tastes thick.

Charcoal baking Tie guan yin:Charcoal baking Tieguanyin tea is on the basis of the traditional semi-fermented tea, the charcoal was baking again for about 5-12 hours . Charcoal baking Tieguanyin tea tastes specially sweet, has unique taste, after tasting, the throat feels especially comfortable, with a strong fire smell. After brewing, the color of tea water is depth yellow.

Charcoal baking Tieguanyin
Tieguanyin tea brewing method:(Different water temperature and brewing time,Friends can be adjusted,Like the heavy taste of brewing time can be a little bit longer)

First step: washing cups

Wash the cups with boiling water and increased tea cup temperature

Second step: dropping tea

Put the tea leaves into the cups, the quantity of tea can based on personal preferences,

Third step: pouring water

Pouring the boiling water into the tea cups, brew the tea water until emitted tea fragrance

Fourth step: scraping tea

Scraping water bubbles gently with tea cup lip to make tea fresh and clean

Fifth step: pouring tea

Waiting 15-30 seconds, then pouring tea water into small cups with circle tour

Sixth step: seeing tea

Pick up the cup lid and watch its background, smells tea fragrance.

Seventh step: drinking tea

First smell its fragrance, then drink the tea water, taste it carefully and slowly.

Additional information


one grade

Mouth feel

plus mellow


sweet black and thick


Caramel aroma

Tea color

light and black

Tea water




Storage method


Shelf Life

More than 24 months


100g, 250g, 500g

1 review for Chinese Anxi Tieguanyin Luzhou-flavour Type Deep Charcoal baking Caramel Aroma Grade One

  1. 4 out of 5

    I expected a dark roasted, brown in color oolong. But looking at my sample, these leaves are green. This also REALLY doesn’t look like the photo for the tea. The photo looks like a charcoal oolong, my tea does not. I guess I have a different concept of ‘roasted’ teas than AprTea. Then what do they call the roasted teas, because this also has ‘charcoal’ in the name? It might be a darker green oolong, but still green. The dry leaves have a great sweet aroma. The flavor is also tasty, but nothing I would call ‘roasted’. It tastes like a green oolong to me, with a sweet flavor that could be considered caramel. When cooled, a hint of peach. Possibly I’m not steeping this perfectly for the best flavor, as I’m not noticing distinct notes.
    Steep #1 // 1 teaspoon for my smaller mug // rinse // 15-20 minutes after boiling // 1 minute steep
    Steep #2 // 13 minutes after boiling // 1 minute steep
    Steep #3 // just boiled // 2-3 min

    I wanted to try another steep session, as I wasn’t tasting distinct notes with my parameters last time. Maybe the infuser or leaf amounts weren’t ideal. The infuser I was using previously lets tiny pieces of leaves into the mug (not to say that was the problem) so not ideal for reviewing any teas. So I’m using my netted infuser this time, where nothing gets through. I’m not sure it made much difference in the flavor! But I also used more leaves and different steep times. The oolong is very smooth and the flavor lingers wonderfully. It’s hints of peaches and cream. Very sweet. I’d say the third steep was the best, so I went for a fourth. There is no way these leaves can be oversteeped. They stay sweet with a thick mouthfeel throughout all steeps. Maybe this is where the ‘caramel’ in the name comes from. In a blind taste test I would never call this one charcoal/roasted but I’ve had some very charcoal tasting oolongs in the past. So this one is still tough to pick out distinct flavors, but it’s a very tasty oolong. It tastes like OOLONG.
    Steep #1 // 1 1/2 teaspoons for a full mug // rinse // 14 minutes after boiling // 1 minute steep
    Steep #2 // 10 minutes after boiling // 2 minute steep
    Steep #3 // 5 minutes after boiling // 2 min
    Steep #4 // just boiled // 2 1/2 min
    TLDR: Sweet, smooth, thick mouthfeel, never bitter, can’t oversteep it. I wouldn’t call it charcoal/roasted at all.

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