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“Brewing method: 150ml porcelain gaiwan. Dry tea visual: loosely rolled small balls, green/brown. Faint sheen on leaves. Initial aroma: malt and floral notes. Roasted nuts. 1st steep: 86C/2min —...” Read full tasting note
Tieguanyin is one of the most sought-after Oolongs. Originating in Anxi, Fujian in China, the processing of Tieguanyin is one of the more complex and unique among oolong production methods.
Tieguanyin cultivar was brought to Taiwan in the nineteenth century and established in the hilly terrain of southern Taipei’s Muzha district. This tea boasts the rich, roasty flavor characteristic of more fully baked Tiguanyin tea, with a beautiful amber to… Read more
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Brewing method: 150ml porcelain gaiwan.
Dry tea visual: loosely rolled small balls, green/brown. Faint sheen on leaves.
Initial aroma: malt and floral notes. Roasted nuts.
1st steep: 86C/2min — deep amber/chestnut color but clear. lightly floral nose. pronounced notes of roasted malt fall away to a barley and finish with a faint sweetness in the throat.
Tea agony: very small leaf sets. a few loose stems.
2nd steep: 72C/2.5min — deep amber/chestnut color but still clear. pronounced floral nose. floral notes with light malt backend. increasing sweetness on the finish. warming.
3rd steep: 76C/2min — light amber. light floral notes and stonefruit tones emerging. roasted notes sharply decreasing. growing sweetness in throat. drying in the palate and mouth now.
Flavors: Floral, Malt, Roasted, Stonefruit
