100

Autumn 2018 harvest. Brewed at boiling — let’s see what this tea is capable of.

It’s so thick — like an unset jelly. Try it grandpa style for the best effect.
It’s sweet, most awesomely tangy, mineral and pleasantly metallic, hint of custard.
Intensely yet softly aromatic with an expansive, lingering perfume. The aroma and tea fill my mouth.
The leaves expand like a dry sponge wetted, escape my teapot when brewed gongfu and instantly settle to the bottom of my grandpa brewing jar.

Floral — magnolia to the max, lilac, sweet pea, gardenia

Vegetal — bok choi, green cabbage, zucchini, sugar snap peas, English peas, green bell pepper

Spicy — musk, white pepper, black pepper

Fruity — golden apple, lemon, golden melon, ripe peach and apricot

Umami — white mushroom broth

Nature — pine forest when clouds break after a spring rain, moss

All in balance.

Wonderful calm and alert cha qi that is non-interfering.

This tea has completely changed my unfavorable perception of tieguanyin oolong. Wholeheartedly recommended.

Thanks, Togo <3

Song: MEUTE — You & Me (Flume Remix)
https://www.youtube.com/watch?v=fKFbnhcNnjE

Preparation
Boiling 5 g 3 OZ / 100 ML
Bluegreen

Wow, a hundred. Like the confidence.

hawkband1

Great description!

LuckyMe

Wow. I used to love TGY but then wrote it off because I got tired of how perfumey it is. This makes me want to revisit it.

derk

This one does have a great depth to it that keeps the perfume from going straight to my noggin.

Natethesnake

I’ve had the spring but not the autumn. Will try next order.

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Comments

Bluegreen

Wow, a hundred. Like the confidence.

hawkband1

Great description!

LuckyMe

Wow. I used to love TGY but then wrote it off because I got tired of how perfumey it is. This makes me want to revisit it.

derk

This one does have a great depth to it that keeps the perfume from going straight to my noggin.

Natethesnake

I’ve had the spring but not the autumn. Will try next order.

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Profile

Bio

No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

Location

Sonoma County, California, USA

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