Traditional Ti Kuan Yin No. 2244

I got the nicest surprise today! Another amazing card handmade by GMathis! So cute, and she knows I am nerdy enough to LOVE the Soft Kitty song and that is on the front of the card. I actually sing it to Sam, except we say “Soft puppy, warm puppy, little ball of fur, happy puppy, sleepy puppy, grr, grr, grr!” Thank you! It was a good mail day! (Have you looked at that book yet?)

Well, tonight was writers’ group night at my house and of course I had to serve some tea. I made my big tetsubin full of this tea and put it on a warmer. There were only three of us drinking tea, but it was very enjoyable. Every time I drink a good Ti Kuan Yin, I crave it for days afterward. This is a great, smooth tea, and I think it is excellent for introducing people to the world of unsweetened fine loose leaf. The flavor differs so much from our Southern iced tea that is super sweet, that it doesn’t make them crave all that sugar!

This morning I woke up with a neck so sore that I am not certain it’s the same one I went to bed with. I nearly scrapped all of my plans for today to pencil in some therapeutic wallowing but was unexpectedly revitalized just in time to make it to a library presentation on obituary-writing. For my bravery, I believe I have earned the selection of a new tea from my admittedly overstocked cabinet while I reflect on my fondest memories of myself to immortalize.

I was uncertain how a oolong would respond to my unsophisticated methods, but this one clearly needs no help. I was stunned by the richness and fullness of the aroma, warm and intensely nutty – walnut or brazil maybe – with a vegetal or hay-like sweetness that clings coolly in your mouth. Near the bottom of the cup, I got a much more specific read on it that took me back to a barbershop-turned-bar where I once had a carrot juice cocktail and a dish of perfectly steamed edamame which, minus the delectable sprinkling of everything bagel seasoning that I have preferred on my edamame ever since, tasted not dissimilar to this tea.

(4g/100 ml/200?/20 sec steep +5 sec following) (Suspect kettle, which was set for 200, was actually at 205 for first few infusions)
Dry leaves smell sweet & a tiny bit smoky. After 5 sec wash, wet leaves have much stronger smoky tobacco scent. Lid of gaiwan, however, has a nice sweetness. Steeps 1-3 have a deep golden color; a sweet scent with a hint of smoky tobacco. Flavor is close to a black tea, with savory notes up front, touch of dryness on tongue, a little sweetness on the finish. Strong roasted/smoky flavor notes on aftertaste really set this apart from the Tieguanyin I had from Verdant. I don’t like this one as much, but I’ll have to give it another try since I think my water temperature was too high. Rates about 60.

Update: Tried cold brew (1g/100ml, chilled overnight), and it is lovely – the light toasty flavor hits first, savory & crisp. A little grassy, nutty, buttery in the middle, and finish lingers grassy sweet. Very refreshing! 70 rating is from this preparation.

I stopped TNT a while back looking to pick up a new gaiwan, and on a whim decided to pick up a good amount of this tea. This TGY is a traditional so naturally it’s a bit more roastier/darker than say a Imperial grade. It’s decent, I have no real complaints. It holds itself well in gongfu, and my gaiwan seems to like it. The leaves are nicely rolled, and open up nicely. The body of the tea is a bit bolder than I generally prefer my TGY, but it’s not bad. There are good notes of chocolate, and banana which is nice little surprise. It’s a bit different from a standard TGY, because it is darker, it’s almost a bit reminiscent of a Wiyu oonlong in a way, and I can pick up some similarity with a Shui Xian or a Dong Ho Pao. Overall, this is nice, fresh, crisp, and sweet, with hints of fruits, cocoa, and darker oolong notes. It’s nothing that will blow you away, and it’s not really the type of TGY I would probably ever use for Gongfu when friends come over, but I do enjoy sipping on this grandpa style at work, so that’s nice.