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Using Taiwan autumn tea as material, this Monkey Picked Tie Guanyin carefully selected by TeaVivre is baked slowly by soft fire (the baking process falls into three steps and every step lasts two minutes). The degree of fermentation is 100 percent so that the dried tea can keep a long-lasting fragrance. After brewing, the smell of honey peach and the baked flavor can be perfectly appreciated and the beverage tastes gorgeously smooth.
Legend has it that the cliff is too abrupt for people to pick the Oolong tea leaves. Therefore, monkey is trained to climb the cliff and help tea farmers pick the Oolong tea leaves. Another saying goes that tea farmers need to tie a rope around the waist during the process of picking, just like a monkey. Hence obtains its name.
Our Taiwan Monkey Picked (Ma Liu Mie) Tie Guan Yin Oolong Tea is analysed in accordance with the requirements of regulation (EC) 396/2005 (regulation on maximum residue levels in food and feed) in its currently valid version.
Recommend Brewing Guide:
With a strong and long-lasting fragrance, this Monkey Picked Tie Guanyin smells fresh and tender. When you brew it, it tastes gorgeously smooth with clean refreshing finish. The tea leaves turn soft because its degree of fermentation is 100 percent. You had better drink it one hour after meals, for it is quite good for digestion.
The substance in the tea helps to prevent the decaying of teeth and halting the plaque build-up and also reduce the growth of glucosyltransferase. Monkey Picked Tie Guanyin contains lots of vitamins. Vitamin A can prevent from scurvy; Vitamin B can help digestion; Vitamin C can enhance immunity; Vitamin E can resist aging. As the saying goes that rarity enhances value, you will benefit a lot from drinking a cup of it every day.
The carefully selected Tie Guanyin is from Li Mountain in Taiwan. The tea trees grow on the cliff in Li Mountain, which is located in Taizhong, Taiwan. At an altitude of 2000 meters, the alpine region is the highest tea producing area in Taiwan. The growing environment is of pollution-free and clean, since the mountain is covered by virgin forests. Owing to the large temperature difference between morning and evening, short duration of sunshine, cloud and mist throughout the year, the tea leaves are thick and smooth. They are high-quality raw materials for tea producing.
Later, more and more tea factories have introduced this kind of tree seed from Taiwan. After planting it in tea garden, they pick the tea leaves according to strict standards.
Growing between the cliff and rock, Monkey Picked Tie Guanyin is a wild kind of Tie Guanyin.
Legend has it that there is a kind of wild Oolong tea tree growing between the cliff and rock in ancient times so that tea farmers cannot pick the leaves in usual way. Therefore, people figure out to tie a rope around waist to climb the cliff for tea picking, just like a monkey. Hence obtains its name.
Another saying goes that the cliff is too abrupt for people to pick the Oolong tea leaves. Therefore, money is trained to climb the cliff and help tea farmers pick the Oolong tea leaves. People name it as Maliumie, referring to the kind of Oolong tea picked by monkey. Maliumie(马骝搣), as the name of production: “Maliu(马骝)” is the nickname of monkey used by people in Guangzhou, Guangxi and Hainan. “Mie(搣)” means picking. “Maliumie” refers that monkey king picks tea leaves. In addition to the meaning of Maliumie picked by monkey king, the name also indicates that it is a kind of precious tea.
In the early 1800's a Fujian tea merchant took some seeds to Taiwan to see how well the plants would grow there. It proved to be very successful and so in the following years tea production in Taiwan became very widespread. However for the first half of the century most of the tea was sent back to Fujian to be processed there. This changed in 1868 when a British man named John Dodd decided this was hugely inefficient, and so hired some Fujian tea masters to setup tea processing in Taipai. This worked out very well, and in the following year Dodd shipped 127 tonnes of what was then called Formosa tea to the United States, where it was a great success. From that time on, Oolong tea has been the most widely exported type of tea from Taiwan.
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My second dark oolong. Smell is toasty and bit fermented. It also has slight sweet floral tone. Brew is deep golden in color and has roasted aroma. Flavour is creamy and vegetal with that same toastiness. It has slight fermented note. Soft flavour lasts long on the tongue and you can get many steeps out of this tea. I recommend.
Lots of roasted green notes. Very strong and can bee steeped many times.
This was quite unique because after the first brew it tasted quite milky, and yet the tea was not a milk oolong. It tasted fresh and light, and the milkiness was more like a nut milk, like almond milk. It also tasted quite vegetal and sweet - it had the characteristic tie guan yin kind of taste. The second brew was a surprise because right at the finish a strong peachy flavour emerged which lingered in the mouth for a very long time. It wasn't quite so milky tasting this time. With subsequent brews the peach taste was still very prominent but the milky taste became far less prominent. It reminded me of peaches and cream. This was a lovely tea and the peachy stone fruit flavour is the strongest I've encountered with an oolong tea. Very delicious!
This tea is very fragrant while brewing and, inspite of it being an oolong, it reminds me a lot of a white tea. It’s a very light, almost sweet, floral-tasting tea. Other people have said ‘orchid’ but since I grew up in the Southern US, it tastes like honeysuckle nectar to me. This stands up well for at least three brewings but don’t oversteep as some of the delicate top notes vanish.
this is my first roasted oolong tea. absolutely fell in love with its taste. 5 stars no less
The dry leaf smells of toast, clover, hints of sweet stone fruit, and cream. They are dark olive to spruce green in colour and are rolled to a medium, size loose ball with obvious stems. This is a very sweet tea with notes ranging from honey to melted sugar and has a very nice pistachio nut note that blends with toast. There are also a clover nectar and floral note, cinnamon and several herbal notes mixed with a light dose of fruit, sweet and bitter vegetal notes and mineral notes. This tea is not as resilient as the last tea I sampled, however I still got 10 steeps out of it. I probably would have preferred it if it was slightly more oxidised, but this is just my preference.
Thanks to Angel for the sample! Prepared with the gongfu method. Instructions are from website. 5 second rinse. Steeping times: 25, 35, 45, 55, 65, 75, 85. The dry leaf aroma evolves as the leaves sit in the gaiwan, in the open air. Roasted vegetable became sweet potatoes, which turns into maple syrup and candy, and then strawberries and blueberries. The wet leaf aroma is similar, but shifted back to roasted vegetables – bitter, like Brussels sprouts. The liquor is pale gold and clear. Full-bodied and flavorful with a cream texture. Because the leaf was roasted, this Tie Guan Yin feels darker though no less brighter. Reminds me of early autumn, while the sun still shines a lot. The first cup tastes of roasted vegetables, and then of sweet things as the tea stays in the mouth. In the second and subsequent cups, the flavor remains consistently sweet, and also a little tart. Surprisingly fruit-like, as if it were a leaf-hopper oolong, though not quite so juicy. This Tie Guan Yin leaves a soothing and cozy effect. It’s my first time having a roasted TGY, and it’s a good one!
I can tell this one is roasted by the color and scent of the dry leaves. The pellets are very irregular and seem loosely rolled, and the color is a medium green/brown. Dry scent reminds me of roasted grains and has a touch of sweetness and grassiness. Once steeped, this tea’s aroma is heavenly. I am definitely reminded of Gui Fei. There’s a rich roasty aroma along with sweet apple notes. Mm, this tea is so comforting. The main event is the soft, but rich flavor of roasted grain or leaves. Then there’s a lovely sweet element that vaguely reminds me of golden delicious apples combined with wildflower honey. The sweetness lingers into the aftertaste where it’s joined by the lightest, most refreshing floral element and a hint of roasty flavor. Yum, I’m in love!
I found the taste of this tea to be sweet, grassy, and fresh. It has a very light, smooth flavor without any bitterness. The image of monkeys picking the tea high up in the trees only adds to its appeal.
The first whiff of the dry tea leaves is a heavenly scent of freshly mown grass. The tea is pale greenish gold in colour; with longer steeping, it becomes more darkly golden. The flavour is of sweet peaches; with longer steeping, it becomes buttery or milky. This is a delightful, vegetal tea with a refreshing character.
Reply: Dear Samantha, Growing between the cliff and rock, Monkey Picked Tie Guanyin is a wild kind of Tie Guanyin. Legend has it that there is a kind of wild Oolong tea tree growing between the cliff and rock in ancient times so that tea farmers cannot pick the leaves in usual way. Therefore, people figure out to tie a rope around waist to climb the cliff for tea picking, just like a monkey. Hence obtains its name. Another saying goes that the cliff is too abrupt for people to pick the Oolong tea leaves. Therefore, money is trained to climb the cliff and help tea farmers pick the Oolong tea leaves. People name it as Maliumie, referring to the kind of Oolong tea picked by monkey.
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