Limited release aged Tieguanyin from Master Zhang is nostalgic and comforting, evoking fruit cake and incense . . .

Master Zhang is making some of the finest Tieguanyin in the world. Based in Daping village at the very highest peaks of Gande, Anxi. His terraced fields are overgrown with wildflowers, and fed by naturally sweet and clear mountain spring water.

Master Zhang rarely releases such mature aged tieguanyin, but when he does, the result is intensely rewarding. His fresh tieguanyin is complex and intoxicating enough as is, so a slow subtle roasting and aging process over ten years brings this level of complexity to its extreme.

The wet leaf’s aroma is intensely nostalgic, reminiscent of the carved sandalwood beads our Buddhist tea mentors carry, along with notes of rose, cinnamon and vanilla.

The tea steeps out with strong notes of spiced rum-infused fruitcake, with its vaporous aroma and raisin-like sweetness. The texture on the palate is similar to a very clean well-aged pu’er.

Later steepings are similar to marzipan cake with an aftertaste of caramel apple and nag champa incense. We were only able to obtain ten pounds of this limited release, so if you love aged Tieguanyin, this is a great opportunity to stock up.
sandalwood
rose
cinnamon
vanilla
fruitcake
marzipan
caramel

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