7 Tasting Notes
I can see why this tea isn’t for everyone. It’s certainly got some teeth to it. As a fan of scotch and this being my first Xiaguan experience, I’m not disappointed.
4g in a 60ml porcelain gaiwan
Flash brews increasing steep time to taste, boiling
Flavors: Camphor, Smoke, Sweet
Preparation
Tieguanyin was my crossover into tea. Anytime I have it, it takes me back to that first cup. I used a duanni yixing teapot to brew this tea.
This tieguanyin is different from others I’ve tried. The body and color of the brew is light. Early aromas start off almost potatoey and it gradually turns into that lilac, super floral that I’m used to in a tieguanyin.
Sweet and soft. Even after increasing my steep times to adding more than 30 seconds, the flavor never got sharp. Great tea!
Flavors: Floral, Potato, Sweet
Preparation
The brew scales aren’t specific enough. I pretty much followed Verdant Tea’s recommendation and started with a 5 sec. steep with 208° water. Increasing 3 secs with each subsequent steeping. In a word, this tea is delicious!
It’s like Mi Lan Xiang because of it’s honey and floral notes. Minerality is tame and sweetness comes through. Honey, melon and wood notes are forward. Wet leaf aroma screams melon. Maybe honeydew? Full-bodied
Preparation
I brewed this tea as I normally do with senchas, 160 for 45", 15" in a kyusu. The body was full. The tea tasted sweet and vegetal. There was also something about it that reminded my of sipping on sake. I highly recommend this tea but don’t hold onto it. It degrades fast.
Preparation
I didn’t fall in love with this tea immediately… but then again, the teas that I have to get to know in order to love always end up being my favorites. Oolong tea is my bag, particularly because there’s always something new to experience with each steep. This is especially true for Wuyi Dark Roast. I’d say my favorite infusion is the third. Dark and sweet all at once.
