So far this is my first and only experience with tieguanyin and I am constantly surprised by oolongs and the great variation among this class of tea. The smell of the dried leaves instantly reminded me of houjicha, which dissipated and gave way to dark floral notes when the tea was infused. What connects houjicha and tieguanyin?

The liquor is slightly more orange-brown than, say, a bao zhong, which is indicative of the higher degree of oxidation with the tieguanyin. However, the liquor is still rather pale like honey in hot water.

The flavor sits along the back of the tongue and peaks right before you swallow. Gently exhaling through the nose immediately after swallowing elicits a mature, confident floral aroma. As the liquor cools this floral aroma becomes sweeter and brighter.

Tasting notes: toasted daisy leaves, pewter, dried caramelized onions

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