Goddess Roast 2013 Tieguanyin Oolong from Bitterleaf Teas

Goddess Roast 2013 Tieguanyin Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Burnt Sugar, Chocolate, Coffee, Cookie, Malt, Marshmallow, Strawberry, Vanilla
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Roswell Strange
Average preparation
205 °F / 96 °C 0 min, 30 sec 5 g 3 oz / 100 ml

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4 Tasting Notes View all

  • “A very dark-roasted Iron Goddess Oolong with flavors of Corn Flakes, Charleston Chew, marshmallow and chocolate, vanilla cookie, Three Musketeers bar, salted caramel, and coffee. Some delicious...” Read full tasting note
    72
  • “Gongfu! Enjoyed this session paired with some sweet, tangy and sour golden berries in between each steep!! My love of dark and roasted flavours but disinterest of coffee is definitely somewhat at...” Read full tasting note

From Bitterleaf Teas

We discovered this tea during a recent trip to Fujian, and while it was not the way we expected to offer our first Tieguanyin, sometimes you have to go off script. In fact, it’s probably best to just throw away the expectations all together.

This 2013 spring Tieguanyin has undergone multiple traditional charcoal roasts since, as well as controlled storage to encourage further oxidization, bringing it to its current state. The producer specifically paid attention to the processing and storage details to reach the desired results.

Almost a decade later, this tea has transformed into what we can only really describe as tea wanting to be coffee. Or perhaps coffee trying to be tea? Either way you order it, this tea has a noticeable coffee-like aroma, milky mouthfeel and unique fragrance.

Shou puer is typically cited as the most coffee-like tea, and recommended to coffee lovers trying to join the winning team. And while shou is not a bad place to start, we feel this Tieguanyin offers a dynamic experience that includes more roasted notes borrowed from coffee.

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4 Tasting Notes

72
17 tasting notes

A very dark-roasted Iron Goddess Oolong with flavors of Corn Flakes, Charleston Chew, marshmallow and chocolate, vanilla cookie, Three Musketeers bar, salted caramel, and coffee. Some delicious flavors, but it starts off light and grainy in the first steeps and ends a bit cloying in the later steeps when the marshmallow becomes a bit too artificial tasting. The wet leaf aroma has a powerful strange bitterness like burnt sugar, creme brulee with sliced strawberries, and Special K Red Berries cereal. Overall interesting complexity and surprising marshmallow and chocolate notes, but lacks balance. There’s also a persistent corn/grain note, especially when brewing Western style, that detracts from the other flavors.

Flavors: Burnt Sugar, Chocolate, Coffee, Cookie, Malt, Marshmallow, Strawberry, Vanilla

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 3 OZ / 100 ML
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16545 tasting notes

Gongfu!

Enjoyed this session paired with some sweet, tangy and sour golden berries in between each steep!! My love of dark and roasted flavours but disinterest of coffee is definitely somewhat at odds with each other, and that’s wildly apparently when drinking this oolong. It’s expectedly very roasty tasting, though not as dark as you.maube might expect – and certainly not bitter. The taste, to me, is split between being very coffee-like but also somewhat cozy with notes of barley malt and brown rice. The liquor is also actually very, very smooth with great body and richness to it. I kind of don’t mind the parts of each steep that make me think of coffee; it very much works here!!

It’s absolutely insane to think that an aged tea from 2013 is ten years old; it feels like it was just a year or two back!! I would have been fresh out of highschool and definitely in the infancy of my tea drinking journey. What were you doing in 2013…??

Tea Photos: https://www.instagram.com/p/CuKnMaeO2Xt/

Song Pairing: https://www.youtube.com/watch?v=ukGApNC7nCE
4 comments
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Martin Bednář
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I wish I remember. Probably I had a summerjob, so painting the layout in warehouses in the local company?

Kaylee
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I was about a year out of grad school. I could fill a textbook with what I wish I’d known ten years ago! But I’m trying to let the takeaway be the importance of both being responsible and making the most of life, and maintaining a balance between the two.

Daylon R Thomas
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Fresh graduated out of High School too.

derk
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Oh heck, I think that was the year I moved to San Francisco. Quit my job as a bug scientist, had a temporary job at the local market run by a Palestinian family, then got into wildland restoration doing lumberjill things. Personal life was a hot mess, haha!

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