Just drank this last night. My dad got a box of vaccuum-packed bags that held a pot’s worth of tea each as a gift from a business trip to China. Apparently, I’ve only ever had Taiwanese varieties of Ti Kuan Yin before, because I thought it was going to be brown instead of green.
This has something to do with the flavor, because it’s a lot less “woody” than I was expecting. It’s quite a bit more floral and generally more mellow than the Taiwanese kind. Overall a very pleasant drink, but not particularly different from any other Chinese oolong.
Preparation
205 °F / 96 °C
6 min, 0 sec
