Chá de Ferro da Deusa da Misericórdia - Ti Kuan Yin

The basket-tossed process must be doing something right—each steep gives me that creamy, floral aroma that fills the whole kitchen. I’ve been brewing it gongfu style and the leaves hold up for six infusions without turning bitter, which is exactly what I want from an oolong at this price point.

The leaves unfurl beautifully with each steep, and the aroma of that cool, high-altitude air really comes through in every sip. I’ve already gone through half the bag in a week, it’s that easy to keep brewing cup after cup.

The gentle basket-tossing really shows in how intact the leaves stay—each steep releases a new layer of smooth, slightly floral depth. I’ve already brewed it three times this week and it just keeps giving.