Foojoy Monkey-Picked Tikuan Yin Tea

4 ounce/tin
MW Code:
2973
Availability: In Stock
Availability Information



Foojoy Monkey-Picked Tikuan Yin Tea origin of dates to the early 18th century, when the Tie Guan Yin varietal of tea plant was discovered in Anxi county of Fujian province. Legend has it that monkeys were trained by monks to pick the choicest leaves from wild tea trees growing in the Wuyi Mountains of Fujian Province. This monkey-picked tea was presented as tribute to Emperor Qian Long in 1741 and, for many years, was enjoyed exclusively by the Imperial Court. Over time, as the tea became more accessible to the general population, it provided inspiration for poets, artists, scholars and philosophers.

We recommend using clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about of tea leaves 1-2 teaspoons for every cup of water. Steep tea leaves in hot water at 203°F (95°c) for 1-2 minutes for the first and second brewing. Gradually increase steeping time for subsequent brewing.The Gong Fu method utilizes a small brewing vessel, such as a gaiwan or Yixing clay teapot, with a large tea to water ratio. Multiple short steeps of 20 seconds to 1 minute are done and are often served in one to two ounce tasting cups.

If you find that your tea tastes bitter, and requires milk, sugar, or lemon to counteract the bitterness, we recommend adjusting with shorter steeping times, lower temperature water, or less amount of tea leaves.

Water for Tea: Cold, clear, pure water, is recommended, and tap water, especially hard water, is to be avoided. Fresh spring water is ideal. Filtered water is also desirable. Hard water or strong tasting water will obliterate even the most delicious tea.

Foojoy Monkey-Picked Tikuan Yin Tea

Other Product Names: 猴子採鐵觀音茶

Product Notes:

Foojoy Monkey-Picked Tikuan Yin Tea origin of dates to the early 18th century, when the Tie Guan Yin varietal of tea plant was discovered in Anxi county of Fujian province. Legend has it that monkeys were trained by monks to pick the choicest leaves from wild tea trees growing in the Wuyi Mountains of Fujian Province. This monkey-picked tea was presented as tribute to Emperor Qian Long in 1741 and, for many years, was enjoyed exclusively by the Imperial Court. Over time, as the tea became more accessible to the general population, it provided inspiration for poets, artists, scholars and philosophers.

We recommend using clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about of tea leaves 1-2 teaspoons for every cup of water. Steep tea leaves in hot water at 203°F (95°c) for 1-2 minutes for the first and second brewing. Gradually increase steeping time for subsequent brewing.The Gong Fu method utilizes a small brewing vessel, such as a gaiwan or Yixing clay teapot, with a large tea to water ratio. Multiple short steeps of 20 seconds to 1 minute are done and are often served in one to two ounce tasting cups.

If you find that your tea tastes bitter, and requires milk, sugar, or lemon to counteract the bitterness, we recommend adjusting with shorter steeping times, lower temperature water, or less amount of tea leaves.

Water for Tea: Cold, clear, pure water, is recommended, and tap water, especially hard water, is to be avoided. Fresh spring water is ideal. Filtered water is also desirable. Hard water or strong tasting water will obliterate even the most delicious tea.

Packaging: 4 ounce/tin

Barcode: 083094036476

Case Packaging: 6 Tin

Chinese Name: 猴子採鐵觀音茶

Chinese Brand: 福字®

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