Ti Quan Yin is one of China's most celebrated oolong styles, and within that tradition, the term "Nong" marks a specific approach: a darker, heavier roast applied to the finished leaves, distinct from the lighter "Qing" style. This roasting is done over charcoal, driving out moisture and concentrating the tea's character in a way that changes it fundamentally from its greener counterpart. 

Central Fujian Province is the heartland of Ti Quan Yin production, and the traditional darker style has been made there for generations, prized for the depth it develops over the roasting process. The result is a medium-bodied cup built for those who find the greener Ti Quan Yin styles too delicate. It holds up well to multiple steepings, with the roasted qualities mellowing gradually as the caramelized florals come forward.