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Kawaii433 drank Nonpareil Anxi Yun Xiang TieGuanYin Oolong Tea by Teavivre

379 tasting notes

Gaiwan 7.5g, 7 steeps: rinse, 20s, 30s, 40s, 50s, 70s, 90s, 140s

Updated: Liquor is bright orange. It has a wonderful strong roasted aroma. Has a slightly drying feeling on tip of the tongue. It is full-bodied & has rich roasted, woodsy flavor yet mellow and smooth, no bitterness, slightly astringent, brisk. Has a very slight buttery feel and light floral taste. The heavy roasted flavor is the predominant flavor throughout all 7 infusions as in, there are no surprises, just a good cup of tea.

Flavors: Astringent, Bark, Butter, Floral, Roasted

Preparation

Boiling 0 min, 30 sec 7 g 4 OZ / 110 ML

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Longtime casual tea drinker. In the past, mainly Matcha, Gyokuro, Sencha, Genmaicha… Etc. I like all teas: Green, oolong, black & pu’erh (prefer ripe over raw).

Chanoyu (for matcha prep) and Gongfu cha (for other types of tea) are the main ways I prepare my tea (Gaiwan, Yixing teapot, Kyusu). I drink all tea… Usually unflavored. This past year, I’ve tried many flavored now because of all of you lol. As long as there aren’t artificial sweeteners, it’s all good.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, 52Teas, Whispering Pines, Bird & Blend, Yunnan sourcing, White2Tea, Lupicia.

The flavors I dislike: Artificial sweetener, lavender, violet, any strong floral-perfumey tea; cantaloupe, papaya, honeydew, rose, licorice, anise, jasmine, any mints, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, chocolate, caramel, vanilla, milk, cinnamon, creme, bread/pastry, nuts, toasted, roasted.

I generally don’t add anything to my teas unless they are flavored, then I may add a splash of milk.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.