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“Once upon a time someone, I forget who, shared a sample with me of a charcoal roasted TGY, I forget from where. I don’t think that one was aged, but I do remember that I really liked it and that I...” Read full tasting note
“How is it the afternoon already? A whole half day has gone by, and no tea yet for me! I rumage around in my big-bag-o’-tea-to-drink-at-work, and I find.. a little tucked away sample of this! I...” Read full tasting note
“10 Year aged wood fired Tieguanyin –Verdant tea Dry: dry chestnuts, milk chocolate, caramel Wet: spicy, mesquite wood, black walnut Leaf: Chocolate hued, tightly knotted leaves, when hydrated...” Read full tasting note
“Thanks to Dinosaura for this sample… I think I might like darker oolongs better than most people but wasn’t sure what to expect with this. I have been doing my steepings in the gaiwan for around 30...” Read full tasting note
This incredible tea began as a spring picking Tieguanyin from Anxi. It was wood-fired by hand using the traditional methods and aged for 10 years to develop an incredible thick roasted flavor that complements the sweet creamy floral nature of spring Tieguanyin. This tea can be brewed many times, and yields a complexity that seems to almost tell a story. It begins as very light and sweet, like a green Tieguanyin, but with warmer qualities. It develops a flavor that evokes the image of caramelized sap from a fir tree. In later steepings the floral buttery quality of the Tieguanyin reasserts itself, but with a flavor that lingers deeper in the throat long after drinking
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Drinking this and watching the season finale of Dexter. I love roasted oolongs and this will be my first experience with wood fired oolong. I like this, but I can not make out more then just coal on the first two infusions. I’m on the third and getting some nuttiness from it….
My journey continues :)
The first time I ever had this tea, on the fourth (or so) steeping I said “It tastes like a campfire!” and David added “Yes, but one with silken pillows to sit on, and an elaborate cloth-of-gold pavilion in the background.” (paraphrased, of course) And since then, I’ve used “posh campfire” to describe this.
Don’t get the wrong idea: this is no Lapsang. Its campfire notes come from a sweet woodiness and a silken roasted flavor, not an overpoweringly thick smoke. (Can you hear my biases? Sorry.) The first steeping or two are relatively light but hit at the back of the throat; the flavor begins to settle and softly wrap your tongue after several steepings. By the fifth steeping the liquor is stunning, rich mahogany, and the flavor is in a comparable “full swing”. It gets drier, nuttier, and mustier as it goes, like embers burning down to cakes of sweet ash.
Thin florals and the typical “juiciness” of good, heavily roasted TGY take the forefront as the agedness unfurls slowly in the midst of the more immediate rock-like qualities. The real action is in that slowly developing complexity. A good balance of aged swarthiness and heavily roasted . . . roastiness.
It’s very durable, too. One testament to the quality of this tea is that only after multiple steeps is it’s complexity reduced to that of the peak flavors of lesser teas.The tea was amazing! No matter the occasion, this tea seems to have the ability to form to your mood! perhaps the most complex tea I have ever tasted, this tieguanyin let me melt among the different layers of warmth and flavor. It has a very distinct nutty, roasty flavor to it right off the bat. However, this rich flavor is instantly balanced with the ever-present floral notes. The tea seems to coat your mouth with a very thick, smooth texture letting the liquid flow down your throat with velvety ease. It seems to uphold this impecable flavor for an abundant amount of steepings without any bitter notes. This is very likely one of my favorites from Verdant Tea.
The wet leaves smell a bit like coffee and charcoal. The liquor is very smooth and slightly creamy. There is also a charred nut taste in the first steeping along with coffee-like notes.
This reminds me of a dark charcoal roasted Tung Ting that I purchased last year, but the aftertaste of the TGY lasts longer.
