Second round of samples from the courteous people at Nannuoshan! I wanted to sample all of their Tieguanyins so as to compare the huge differences there are just by processing the leaves differently. I will be trying one each of these a day for the next three days. Something nice and relaxed for the crazy weather that’s going on for the next three days! I would love to try them side by side, but all of my gaiwans are different sizes.
So I used my 150ml gaiwan, 4g leaf, at 100c water for 1 minute each infusion
Now, I don’t usually like roasted or oxidized oolongs. But, I figured, ‘Hey, it’ve never had a roasted Tieguanyin before!" I love the way modern TGY tastes. The light roast is so enchantingly smooth, and… that is a review for another time.
On to this tea! It is a toasty and roasty brew that still retains it’s fragrant aspects. It is sweet, like brown rice syrup. I am detecting a bit of ripe stone fruit. This is like drinking the equivalent of a late summer dessert. Peaches sprinkled with brown sugar baked into a crispy browned crust.
Flavors: Brown Sugar, Roasted nuts, Stonefruits