Iron Palm | Blend
NAMED IN HONOR OF THE BUDDHIST BODHISATTVA, GUANYIN, TIEKUANYIN IS A MEDIUM-OXIDIZED OOLONG FROM ANXI COUNTY WITHIN CHINA'S FUJIIAN PROVINCE. OOLONGS AND WULONGS ARE NOTORIOUS FOR THEIR PROCESSING COMPLEXITY AND OFTEN TIMES TIGHTLY ROLLED LEAVES. TIEKUANYIN SHARES THIS COMPLEXITY WITH FLORAL, SWEET, AND CREAMY NOTES.
IRON PALM IS A SUMMERY INFUSION OF TIEKUANYIN AND UNSULFURED COCONUT FLAKES. LOOK FOR NOTES OF FLORAL SWEETNESS, COCONUT CREAM, AND ROASTED CHESTNUT.
Iron palm uses certified organic coconut flakes and Tiekuanyin Oolong with Rainforest Alliance certification.
PREPARATION
Use 8-10 ounces of filtered or spring water
190°F (88°C ) | 4 grams Iron Palm | 3 minutes
Recommended Re-Steeping: 2 to 3 times
NAMED IN HONOR OF THE BUDDHIST BODHISATTVA, GUANYIN, TIEKUANYIN IS A MEDIUM-OXIDIZED OOLONG FROM ANXI COUNTY WITHIN CHINA'S FUJIIAN PROVINCE. OOLONGS AND WULONGS ARE NOTORIOUS FOR THEIR PROCESSING COMPLEXITY AND OFTEN TIMES TIGHTLY ROLLED LEAVES. TIEKUANYIN SHARES THIS COMPLEXITY WITH FLORAL, SWEET, AND CREAMY NOTES.
IRON PALM IS A SUMMERY INFUSION OF TIEKUANYIN AND UNSULFURED COCONUT FLAKES. LOOK FOR NOTES OF FLORAL SWEETNESS, COCONUT CREAM, AND ROASTED CHESTNUT.
Iron palm uses certified organic coconut flakes and Tiekuanyin Oolong with Rainforest Alliance certification.
PREPARATION
Use 8-10 ounces of filtered or spring water
190°F (88°C ) | 4 grams Iron Palm | 3 minutes
Recommended Re-Steeping: 2 to 3 times
NAMED IN HONOR OF THE BUDDHIST BODHISATTVA, GUANYIN, TIEKUANYIN IS A MEDIUM-OXIDIZED OOLONG FROM ANXI COUNTY WITHIN CHINA'S FUJIIAN PROVINCE. OOLONGS AND WULONGS ARE NOTORIOUS FOR THEIR PROCESSING COMPLEXITY AND OFTEN TIMES TIGHTLY ROLLED LEAVES. TIEKUANYIN SHARES THIS COMPLEXITY WITH FLORAL, SWEET, AND CREAMY NOTES.
IRON PALM IS A SUMMERY INFUSION OF TIEKUANYIN AND UNSULFURED COCONUT FLAKES. LOOK FOR NOTES OF FLORAL SWEETNESS, COCONUT CREAM, AND ROASTED CHESTNUT.
Iron palm uses certified organic coconut flakes and Tiekuanyin Oolong with Rainforest Alliance certification.
PREPARATION
Use 8-10 ounces of filtered or spring water
190°F (88°C ) | 4 grams Iron Palm | 3 minutes
Recommended Re-Steeping: 2 to 3 times