Roasted Tieguanyin: taste and beginner brewing guide

A little context

Tieguanyin can be made in lighter and more roasted styles. Ask for the roast level rather than assuming the name describes a single flavor.

You are curious about toasted nuts, warm grain, orchid and want a fuller cup. Taste varies by maker and batch.

You prefer very fresh, green flavors or dislike toasted notes.

Give rolled leaves room to open in a basket strainer. Try a second infusion.

Ask about storage and processing as well as the date. Young and aged examples can both be enjoyable; compare a small sample.