This is a fabulous Ti Kuan Yin! The leaves are darker in color than a “green” Ti Kuan Yin which suggested to me that these leaves were subjected to a roasting, and that is evident in the fragrance and flavor. A delicious, toasted nutty aroma fills the air while that delicious, toasted nutty taste washes over my palate.
Sweet, nutty, flavorful. Hints of fruit. This first cup (my first two infusions) is light and crisp, and yet hints at a stronger tasting broth when I resteep. So this is something I definitely WILL do!
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My second cup (infusions 3 & 4) was stronger in flavor, more toasted/roasted taste, with the caramel/honey tones emerging beautifully. I’m loving this more and more… A really lovely Oolong!
Thank you for your appreciation. This Taiwan Muzha Tin Kuan Yin is made by most traditional fermenting method , not like “Green Ti Kuan Yin” is a new popular taste in China. I haven’t figured out why people’s taste have changed. Personally, I love the traditional or original taste of Tin Kuan Yin.
To made such high quality of Tin Kuan Yin, it is required to take over 20 steps to turn freshly plucked tea leaf into finished tea within 24-30 hours.
My second cup (infusions 3 & 4) was stronger in flavor, more toasted/roasted taste, with the caramel/honey tones emerging beautifully. I’m loving this more and more… A really lovely Oolong!
Thank you for your appreciation. This Taiwan Muzha Tin Kuan Yin is made by most traditional fermenting method , not like “Green Ti Kuan Yin” is a new popular taste in China. I haven’t figured out why people’s taste have changed. Personally, I love the traditional or original taste of Tin Kuan Yin.
To made such high quality of Tin Kuan Yin, it is required to take over 20 steps to turn freshly plucked tea leaf into finished tea within 24-30 hours.