Traditional Tieguanyin

I’m just one odd dude…

Here I am, all hyped up with speakers blasting that Rapzilla and drinking a roasted oolong!
It is kind of like I’m four months ahead of everyone else fighting off the lack of heat that others call cold weather. Of course I’m pushing the limits of going SSJ2 just by the mixture of good liquid entering my body giving me the ki I need, but add some sound waves that activate the electrical/chemical reactions needed to ellivates ones mood… I’m there.

Whatever, I’m just saiyan I am in a great mood (in my own dialect I suppose)

Liquid nom. Medium roasted TGY is much better than dark roasted because you can taste the olive color (do colors have taste) when you open up the leaf.

I had this tea once before, western style, and I think I may prefer it that way. There was an overwhelming coolness that washed over my mouth and a sweet nectary floral flavor pushing through the cool charcoal presence of the roasting. For once, a darker oolong that doesn’t taste like smoke!
Filled the bottom of my gaiwan with leaves. Infusion times: 20s, 15s, 25s, 30s, 40s, 1m, 2m, 5m
First: It tastes like very little at first, but a slight cooling sensation is still detectable. A slight nectar builds on the tongue. The charcoal is very light this steep.
Second: I may have to stop following the directions. He always seems to suggest a shorter second steep, I think in an attempt to capture the first steep. But the second steep is usually the one that knocks my socks off. This is maybe sweeter, but also lighter than the first steep.
Third: Cooling stronger, charcoal more assertive. More caramel sweetness in aroma and taste. Slight touch of ‘leafyness’.
Fourth: Sweeter, more floral smell. Greener flavor. Cooling sensation intense. This steep is most like the western style steeps. This steep is my favorite, even though it is slightly missing the nectars from the first few steeps.
Fifth: Sweetness is back, and so is the charcoal. The aroma is incredible, but the florals don’t translate as well to the liquid. Still, quite good.
Sixth: Minerals, and cooling, and fine baker’s sugar! Loving this finish! Almost vanilla like scent in the aroma cup.
Seventh: Losing most everything but that cooling sensation. Kinda greener too, but even though there’s not much else, I still thoroughly enjoy it.
Eigth: Five minutes is a long steep for a gaiwan! It was HOT! Slight cooling, mostly a flavor of a spent tieguanyin to be honest! Still this tea and I went on a long journey, and it sure took a while to go over the hill.
Overall, I like it. I think about that cooling sensation for about a week after I drink it, and I supposed that’s the mark of a tea that was good enough to stick with you! I have teas that I like a lot more, but this one deserves my high rating none-the-less.

This smelled beautiful as I scooped it into the teaball. Sort of earthy and floral at the same time. (I’m not normally a fan of “earthy” smells but this one worked.)

There’s a grassiness and almost butteriness to this on the first sip. As it cools, the grassiness is more pronouced, and it’s approaching bitter, but not quite hitting it. There’s just a touch of sweetness to it.

This is beautiful. It’s calming and serene. This makes me happy to sip it.

Newest offering! :-)

Our Traditional Tieguanyin is a medium-roast oolong from Anxi, China. With a very satisfying mouthfeel, this tea opens with clean mineral notes followed shortly by wafting florals comparable to honeysuckle and orchid. A touch of pear is notable mid-sip, and a warm, toasty finish is also present. Traditional Tieguanyin is rounded out with hints of honey, nutmeg, and cinnamon. A very satisfying and fresh oolong that reminds me a lot of springtime! :-)

http://whisperingpinestea.com/traditional-tgy.html