Competition Grade Tie Guan Yin Oolong tea of Gande Village

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Asparagus, Creamy, Grass, Sweet, Umami, Apple Skins, Apricot, Biting, Cannabis, Cream, Custard, Fish Broth, Floral, Green, Lemon Zest, Melon, Metallic, Mineral, Moss, Pine, Pleasantly Sour, Rainforest, Seaweed, Spicy, Spinach, Sweet, warm grass, Vegetables, Vegetal, Zucchini, Orchids, Smooth
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
195 °F / 90 °C 0 min, 45 sec 6 g 5 oz / 135 ml

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10 Tasting Notes View all

  • “I’m finally getting around to trying this sampler I bought from Yunnan Sourcing. It wasn’t cheap but as I got about multiple steeps out of my session, I’ll call it even. This is probably my top 3...” Read full tasting note
    86
  • “Autumn 2018 harvest. Brewed at boiling — let’s see what this tea is capable of. It’s so thick — like an unset jelly. Try it grandpa style for the best effect. It’s sweet, most awesomely tangy,...” Read full tasting note
    100
  • “[Autumn 2018 harvest] I am treating myself to a special tea today, a competition grade TGY. Straight after opening the pouch, I can tell it’s a great one. It is the strongest smelling ball rolled...” Read full tasting note
    92
  • “This is for the Spring 2017 first steep. strong spinach and iron. slight flint. friend says mushroom. more floral with cooler water lingering minerality I wanted to try to see what good unroasted...” Read full tasting note
    88

From Yunnan Sourcing

This is the highest grade of Tie Guan Yin we have ever come across. It’s unique to Gan De village and cannot be beat in terms of taste and aroma. It can be infused many many times each time yielding a distinctive thick “Guan Yin” aroma and taste. Expansive in the mouth and throat.

About Yunnan Sourcing View company

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10 Tasting Notes

86
35 tasting notes

I’m finally getting around to trying this sampler I bought from Yunnan Sourcing. It wasn’t cheap but as I got about multiple steeps out of my session, I’ll call it even.

This is probably my top 3 TGYs I’ve ever had. It’s only 7 grams, and upon opening the tightly rolled tea balls have a smack-in-your-face aroma. When you brew it, the leaves open up like a pond lily, so plan accordingly.

I used 5 grams for a hot brew then 2 grams for a 350 ml cold brew. And I’m glad I only used 5 grams! The fully opened leaves were overflowing my 160 ml gaiwan after the first two steeps!

Flavors are a nicely balanced but complex set of flavors that border on the delicate — sweet grass & vegetal (asparagus/spinach), sweet butter/cream, and a touch of umami & minerality . No astringency at all.

First few steeps are sweet balancing out the umami / mineral finish. Later steeps, the balance shifts with the start of umami/mineral followed by a lesser sweetness of vegetal flavors. The liquid is crisp & clean, with a medium body /viscosity. Cha Qi is mild but very pleasant. It was a warm & humid day but this tea hit the spot.

Brew spec: 200 deg F at 30 sec, 60 sec, 90 etc. this tea can take the longer steep times and I will push the time out for later tastings. (The initial 30 seconds was not enough time to really let the leaves open and give enough flavor. )

I also did a cold brew on this tea with the 2grams with 350ml cold water . And it is absolutely wonderful!!

Out of the bottle, it looks like a white wine. It’s thick & viscous. The texture reminds me of the texture of Gewurztraminer — rich, silky, and with a hint of honeysuckle nectar

However, it’s flavor pulls no punches. There’s sweet grass/spinach, the predominant aroma & flavor of roses, with an aftertaste of umami/minerality. It’s balanced, it’s smooth, it’s incredibly decadent. This is the tea version of a dessert iced wine. I’d drink this by itself or pair it with grapes.

Flavors: Asparagus, Creamy, Grass, Sweet, Umami

Preparation
195 °F / 90 °C 1 min, 0 sec 5 g 5 OZ / 150 ML

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100
481 tasting notes

Autumn 2018 harvest. Brewed at boiling — let’s see what this tea is capable of.

It’s so thick — like an unset jelly. Try it grandpa style for the best effect.
It’s sweet, most awesomely tangy, mineral and pleasantly metallic, hint of custard.
Intensely yet softly aromatic with an expansive, lingering perfume. The aroma and tea fill my mouth.
The leaves expand like a dry sponge wetted, escape my teapot when brewed gongfu and instantly settle to the bottom of my grandpa brewing jar.

Floral — magnolia to the max, lilac, sweet pea, gardenia

Vegetal — bok choi, green cabbage, zucchini, sugar snap peas, English peas, green bell pepper

Spicy — musk, white pepper, black pepper

Fruity — golden apple, lemon, golden melon, ripe peach and apricot

Umami — white mushroom broth

Nature — pine forest when clouds break after a spring rain, moss

All in balance.

Wonderful calm and alert cha qi that is non-interfering.

This tea has completely changed my unfavorable perception of tieguanyin oolong. Wholeheartedly recommended.

Thanks, Togo <3

Song: MEUTE — You & Me (Flume Remix)
https://www.youtube.com/watch?v=fKFbnhcNnjE

Preparation
Boiling 5 g 3 OZ / 100 ML
Bluegreen

Wow, a hundred. Like the confidence.

hawkband1

Great description!

LuckyMe

Wow. I used to love TGY but then wrote it off because I got tired of how perfumey it is. This makes me want to revisit it.

derk

This one does have a great depth to it that keeps the perfume from going straight to my noggin.

Natethesnake

I’ve had the spring but not the autumn. Will try next order.

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92
358 tasting notes

[Autumn 2018 harvest]

I am treating myself to a special tea today, a competition grade TGY. Straight after opening the pouch, I can tell it’s a great one. It is the strongest smelling ball rolled tea I have encountered. The aroma reminds me of a conifer (spruce?) forest after summer rain, with some extra hints of cabbage. It is very “green” smelling. In a preheated pot, I get an unreasonably strong asparagus aroma, followed by apricot, apple and custard. Once the leaves open up, they exude a mixture of cooked vegetables (carrots predominately), lemon skin and later on throughout the session also cannabis.

The taste is very delicate, mineral and sweet. The first infusion has flavours of custard, cream, warm grass, spinach and fish broth. Second steep gets more metallic and vegetal, while the third one has a stronger umami flavour mixed with notes of melon and grape skins. I pushed infusions 4 and 5 a bit more and found them to be a little flatter in the flavour profile, but more spicy. Steep 6 is more grassy and has a new flavour which reminds me of courgette.

The aftertaste is slightly biting and quite crisp. It is floral and has a nice sour touch to it, nothing abrasive like so many of the lower grade TGY I have had. There are notes of seaweed, vanilla ice cream and moss too in the aftertaste. The sensation is warming at first, but becomes cooling in the throat after a while. The mouthfeel is generally very soft, velvety and lubricating with medium body.

As for the cha qi, it’s mild and very pleasant I’d say. It is quite body warming and mind focusing, as well as elevating.

This is undoubtedly the best TGY I have ever tried, it’s not even close. Now, the question is: Is it worth the price? I am not sure. I think maybe yes, as long as I haven’t found a comparable tea at a more competitive price. I don’t drink TGY often, but when I do, I would like to be able to drink this one. The 7g yielded about 1.3l of tea in 8 steeps, which is about what I would expect from a high grade TGY.

Flavors: Apple Skins, Apricot, Asparagus, Biting, Cannabis, Cream, Custard, Fish Broth, Floral, Grass, Green, Lemon Zest, Melon, Metallic, Mineral, Moss, Pine, Pleasantly Sour, Rainforest, Seaweed, Spicy, Spinach, Sweet, Sweet, warm grass, Umami, Vegetables, Vegetal, Zucchini

Preparation
Boiling 0 min, 45 sec 7 g 5 OZ / 160 ML

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88
87 tasting notes

This is for the Spring 2017

first steep. strong spinach and iron. slight flint. friend says mushroom.
more floral with cooler water
lingering minerality
I wanted to try to see what good unroasted TieGuanYin ‘should’ taste like

Preparation
0 min, 15 sec

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77 tasting notes

Drank Jun 29. Spring 2017 release. Will review later.

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100
26 tasting notes

I ordered this tea as sample (Autumn 2016 version), as it’s very expensive. My initial impression was disappointment that the color wasn’t as green as what was pictured. I steeped it at 185F and gave it about a minute. The color of the liquor wasn’t strong at all and my expectations really lowered after these two things. However, I was blown away on the first sip. The liquor has primarily a sweet orchid taste, bringing back memories of Hawaii, which eases into a subtle seaweed aftertaste. It has salty (“mineral”) notes as well. There is amazing complexity to it – what one would hope for in a tea that costs this much. Furthermore, it has an amazing cha qi – I felt a sudden clarity and giddiness after consuming the first cup. I was so impressed with this tea that I infused it several times. I think this would make a fantastic ‘social’ or ceremonial tea. This can’t be an every day tea for most of us, but worth having a sample or two around for special occasions. If I’m in the mood for something elegant and refined this is what I will go to.

Flavors: Mineral, Orchids, Seaweed

Preparation
185 °F / 85 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML

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92
13 tasting notes

Yes this is special. Aromatic and clean, fragrant and pleasing. Leaves expand a lot and they are very green.

Preparation
195 °F / 90 °C 0 min, 30 sec 3 g 2 OZ / 70 ML

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90
35 tasting notes

I used the whole 7g package in my 120 ml gaiwan, and it turns out that was probably too much because the expanded leaf after a few steeps sticks out over the top of the gaiwan.

Leaf is a beautiful dark green with most leaves very intact. The taste is flowery and vegetal. I’ve not had many flowery tasting teas, so this is a unique treat.

Preparation
180 °F / 82 °C 7 g 4 OZ / 120 ML

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217 tasting notes

Ordered from the .com site a month or so ago, I decided it was time to liberate it from the tea cupboard in celebration of my brand new Gaiwan arriving from Taiwan tea crafts (such pretty teaware!!).

This tea is pretty amazing, a beautiful green yellow in color, initial brews are incredibly buttery and a touch nutty and vegetal… As the steepings continue the vegetal flavor becomes more prominent. A great baptism for the new Gaiwan!!

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95
186 tasting notes

Recieved this in the mail today along with my new “easy gaiwan” from yunnan sourcing – soo excited to try out the gaiwan gongfu style brewing all this lazy afternoon!

first of all – YUM YUM YUM the first brewing of this tea is just amazing , buttery, vaguely ethereal, floral, and oolong-y! i’m loving the gaiwan method, it is soothing and calming. second brew, a little less of the floral, a LOT more vegetal, just chewy and delish. OOOOPS now it is getting late. saving this in fridge for further steeps tomorrow….

Preparation
190 °F / 87 °C 0 min, 30 sec 7 g 4 OZ / 120 ML

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