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Fujian Anxi rolled oolong
Anxi (An1 Xi1) = county (安溪) in Minnan known for its oolong cultivars and manufacturing methods; the methods originally tended to involve loosely fisted rolling and moderate oxidation and roasting but have recently been influenced by Taiwan methods
Tie Guan Yin (Tie3 Guan1 Yin1) = oolong category (铁观音 or 鐵觀音), literally Iron Statue Of Guan Yin, referring either to a group of cultivars or a method of manufacture, both originally from Anxi (BabelCarp)

Steeping: No Wash – First steep 5g in 200ml at 80° for 2 mins – 2nd and the rest were fast.

This was a free sample from King Tea. It is an Anxi and therefor unroasted. It brewed as a highly scented pale golden tea with a very delicious creamy aroma. It has very “green” qualities at first taste; fresh and grassy. There is the hint of a floral perfume that’s slightly reminiscent of jasmine.

A light, round flavour in the mouth. Buttery and golden with those freshly cut grass notes. This is a yummy afternoon tea.

“Moonlinght Tea”
Yunnan, China, possibly from Camellia Taliensis varietal
yueguangbaicha (Yue4 Guang1 Bai2 Cha2) = (月光白茶) literally Moonlight White Tea, a Yunnan-grown tea, possibly from Jinggu, that seems to be marketed both as baicha and as shai qing maocha (BabelCarp)

I’ve tried white tea in the past and hadn’t had the best experience – a little nausea and not an overly engaging taste, but The Lad was keen to try some so we tried the Moonlight Tea as well as the Guaranse White hoping for a better experience. The dry leaves are amazing; the fine silver bud with the blackened first leaf.

We tasted this on a cool winter evening.

Steeping: Small glass pot – No wash, 1st steep: 4g in 150ml @ 80° for 2 mins.

The first aroma was fruity with a light floral note; The Lad can smell strawberries. It has a very pale light green-yellow coloured liquor.

I found this a light and refreshing brew that would be pleasant on a long summer afternoon. The tea has light lemony notes the longer the leaves are brewed which give the brew a refreshing, light sourness.

I suspect that it would be a good tea to wash down a long lunch of Yum Cha. It’s not an overly oily tea, with that partial full mouth feel.

The leaves plump to 3-leaf perfection and will happily brew up to around 7 steeps.

I have enjoyed this a few times since and I’m looking forward to testing it in the warmer months.