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TheLastDodo drank Tie Guan Yin 1993 by Nannuoshan

296 tasting notes

Oh my.

This is my third and final day testing my way through nannuoshan’s Tieguanyins. I am so glad that I save the best for last. This is the most interesting and complex tea I have drank in some time.
I used 3g of leaf in my 150ml gaiwan @ 90C. 30/30/45/45/60/60….
The dry leaf is so fragrant and rich. I was practically drooling on the loosely rolled, dark green leaves. They smelled like ripe summer fruits marinating in rum.
Steeping the leaves produces a happy medium between the roasted TGY and the lighter roast. It’s a honey colored liquor that is thick and soupy. There is a strong ripe peach flavor, as well as some graham cracker and blackberries and mineral notes. I am surprise at how boozy this tea tastes! I keep going, but the flavor does not stop.

Flavors: Alcohol, Brandy, Graham Cracker, Peach

Preparation

195 °F / 90 °C 0 min, 30 sec 3 g 5 OZ / 150 ML

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Bio

I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Hibscus
Lavender
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Berries
Chocolate (added flavorings)
Cloves/strong cinnamon
Nuts

MOST Adored Flavor Profiles
Smokey
Floral
Coconut
Majority of chai
Caramel
Vanilla
Grassy/Vegetal
Earthy
Citrus
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku