Although this is only a slightly oxidized oolong, and brews up a pale brown-green color, it has a nice woody taste to it, a sort of dark overtone. It does not taste at all green or grassy. The woody note is like that of a much darker oolong.

Many of the leaves in this tea are curled up, but there are a few that aren’t very curled, and they are quite large. With these large leaves, it really pays to use slightly lower-temperature water, and steep for somewhat longer – one can get a lot of flavor notes that way. The woodiness still predominates, but some fruity notes pop up also – not identifiably peachy, like some darker oolongs, but fruity.

Culinary Teas says about this tea:

There are several grades of Ti Kuan Yin (a.k.a Iron Goddess of Mercy). This particular type is the premium grade – below the superior grade but have many of the characteristics of top Ti Kuan Yin Oolongs . It has been written that Ti Kuan Yin is at first bitter, then sweet and finishes with a fragrance which lingers on your palate. We find this particular grade is sweet with a fragrant finish and has no bitter notes.

The name Ion Goddess of Mercy came from a farmer named Mr. Wei. At the temple dedicated to Kuan Yin he was asked what is the name of his special tea. It must be called Ti Kuan Yin in honor of the iron statue to Kuan Yin he replied. As the name was a good one, it has never been changed since that time.

Hot tea brewing method:
Use 2-4 teaspoons of tea per 4 cup tea pot (you vary the strength by the amount of tea used); pour in boiling water that has been freshly drawn. (Do not over boil the water as this will de-oxygenate the water and affect the flavour of the tea). Steep the tea for 2 minutes (or longer depending upon the strength of the tea desired). Pour. Leave the tea in the teapot because the leaves can be used again – up to 3 times. This tea should be enjoyed ‘straight-up’ without milk or sugar.

Iced tea brewing method:
(to make 1 liter/quart) : Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.]

Although they say boiling water, I already mentioned that I thought I got a more flavorful tea by using water slightly below boiling (around 200 degrees, hotter than for a green tea) and steeping longer. You can achieve this temperature by bringing a cup of water just to boiling, then throw in one ice cube. As soon as it’s melted, your water is the right temperature for oolong.

I agree with them that this makes an excellent iced tea! I made a quart of it as iced tea to take along on a longish drive, and found it refreshing to the last drop. Yes, I have a quart-size water bottle for iced tea. I *like* iced tea. Even in December! And oolongs are my favorites to ice. I take them without any sugar, but you can add a bit of sweetener, and this tea will taste fine with any fruit – lemon, lime, a peach slice – and/or a mint leaf.

As with most oolongs, this is good for a second steeping (possibly even for a third, though I am too disorganized to ever be able to save leaves for a third steeping.) The second steeping doesn’t have to be right away, either; you can put the leaves in any glass or porcelain container (not plastic) and put them in the refrigerator, and they’ll keep.