Reserve Traditional Tieguanyin (2017)

208 Degrees F, Gongfu, 20 sec + 10 infusions

Verdant tea recommends 10 sec + 2 sec infusions, but I found it way too light. I recommend longer steeping times. Once I pushed the tea a little more, I was pleasantly surprised by this tea. Fresh Tieguanyins can come off as a little too punchy for my palette, but the light roasting on this really mellows out the fresh cut grass and adds a deep sweet honey note to the tea. A very full bodied experience. I love heavily roasted oolongs and this was a nice change up, a bit fresher and greener. Fresh cut grass, honey, sweet potatoes, some light stone fruit notes. Tea is still going strong after 7 infusions.

Season: Autumn 2017
Cultivar: Daping Village, Anxi
Origin: Fujian, China
Picking: Unknown
Elevation: 1050 M

Eyes – Dry Leaf: Rolled olive green and black leaves
Nose – Dry Leaf: Sea Air, Charcoal, Peaches
Nose – Wet Leaf: Butter, Fresh cut grass, Rocky, Stonefruits,
Eyes – Liquor: Pear, very light yellow
Mouth – Texture: Thick and viscous
Mouth – Taste: Butter, yams, Fresh cut grass, honey, spinach
Nose – Empty Cup: Buttery spinach with honey
Mouth – Finish: Smooth, lubricating
Eyes – Wet Leaf: Large crinkly olive green leaves
Body Sensation: Pleasantly relaxed, loving life

A very light oolong. This is probably what I was most looking forward to in my order. However it didn’t have the flavor I was expecting. Pretty weak. Good tea to pair with something sweet I would say.

1st, 2nd, 3rd Steep: The liquid comes out a pale yellow. Has a very mild and smooth buttery taste. Lots of floral notes abound.

4th & 5th Steep: This tea begins to wake up and it shows it with the darker brew. More floral and sweets tastes. Light spices start to show.

Didn’t change any further then this as I went on. Overall not my thing.

Backlog.

I was expecting a dark TGY and was surprised by how green this was. This is a jade oolong with a gentle roast that gives it a distinct taste from regular green TGY.

The leaves are loosely rolled pellets with a faint smell of molasses. It reminds me of the cheap gunpowder green tea I used to drink back in the day. Wet leaf emits aromas of graham cracker, spice, camphor, and some wuyi minerality. The color of the liquid is pale yellow with a tinge of green.

First steeping is quite green with lots of floral and undertones of baked bread. The floral notes become brighter and sweeter as the steeps progress. Along the way, I pick up notes of caramelized sugar, minerals, and some orchid with a soft underlying roast. Around the 4th steep, the tea becomes more buttery, develops a thicker mouthfeel, and a nectar like fruitiness. The taste profile at this point is similar to a lightly roast Gao Shan and Verdant’s fruitier oolongs like Ruan Zhi.

This was my kind of roasted oolong. The light roasting maintains its fresh green character while bringing out interesting fruity and baked flavors.