Autumn Tieguanyin (2016)

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Butter, Citrus, Cream, Floral, Grass, Honeysuckle, Mineral, Parsley, Saffron, Vanilla, Vegetal, Violet, Paper, Rose, Vegetable Broth
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
200 °F / 93 °C 0 min, 45 sec 5 g 8 oz / 246 ml

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3 Tasting Notes View all

  • “I know I mentioned reviewing another aged Tieguanyin before I left for my work retreat, but when I saw the sample of this jade Tieguanyin in my tea stash, I just had to have it. I haven’t reviewed...” Read full tasting note
    81
  • “5g, 170ml Gaiwan, 95C, 30s + 10s per add’l steep This is a nice, straightforward Tie Guan Yin — leading with a strong aroma of rose petals, paper, a little bit of grass or vegetal brothy aromas,...” Read full tasting note
    70
  • “Less-floral than some of this variety, this is a pretty straight-forward Tieguanyin. Light florality in the nose. Faint sweetness, very mild vegetal and mineral notes. We brewed this western...” Read full tasting note
    79

From Verdant Tea

Master Zhang is proud to be sharing true Tieguanyin varietal oolong, fed by mountain spring water and grown without pesticides or fertilizers under the high mountain mist. Most Tieguanyin sold is actually Benshan or other similar varietals which lack the long drawn out aftertaste of Tieguanyin. The biodiversity of Daping and the mountain soil lend intense complexity and depth of flavor to this tea.

About Verdant Tea View company

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3 Tasting Notes

81
1049 tasting notes

I know I mentioned reviewing another aged Tieguanyin before I left for my work retreat, but when I saw the sample of this jade Tieguanyin in my tea stash, I just had to have it. I haven’t reviewed many jade Tieguanyins lately, but I do recall being absolutely smitten with Master Zhang’s 2015 Autumn Tieguanyin. I just had to see how this year’s harvest compared.

I prepared this tea gongfu style. After a quick rinse, I steeped 5 grams of loose tea leaves in 4 ounces of 208 F water for 10 seconds. This infusion was chased by 12 additional infusions. Steep times for these infusions were as follows: 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes.

Prior to the rinse, the dry tea leaves emitted pleasant aromas of vanilla, sweetgrass, and fresh flowers. After the rinse, I caught clearer aromas of lilac, violet, saffron, hyacinth, and honeysuckle. There were also scents of butter and cream. The first infusion again emphasized a blend of savory and floral qualities on the nose, though I was able to catch an emerging vegetal quality as well. In the mouth, there were gentle notes of butter, cream, vanilla, watercress, and sweetgrass chased by a hint of flowers. Subsequent infusions allowed the floral notes to express themselves a little more fully on the palate, while subtle tangerine, parsley, and mineral notes began to make themselves known both on the nose and in the mouth. The later infusions were mostly dominated by sweetgrass, watercress, butter, parsley, and minerals underscored by cream, vanilla, citrus, and faint floral impressions.

This was another nice jade Tieguanyin from Master Zhang. Compared to the previous autumn’s offering, I found this tea to be thinner and slicker in the mouth. I also found it to be a little grassier and more vegetal overall. Of the two, I prefer the 2015 version, but this was still a worthwhile tea in my opinion. I think fans of jade Tieguanyin would enjoy it.

Flavors: Butter, Citrus, Cream, Floral, Grass, Honeysuckle, Mineral, Parsley, Saffron, Vanilla, Vegetal, Violet

Preparation
Boiling 5 g 4 OZ / 118 ML

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70
15 tasting notes

5g, 170ml Gaiwan, 95C, 30s + 10s per add’l steep

This is a nice, straightforward Tie Guan Yin — leading with a strong aroma of rose petals, paper, a little bit of grass or vegetal brothy aromas, the initial steeps have a round mouthfeel without a lot of the flavors that the aromas promise. In the third and subsequent steeps the flavor starts to open up and this tea starts to show up more floral, round, notes with a little butter and just a hint of astringency on the backend. The aftertaste isn’t terribly long, and it’s quite pleasant.

Overall, a strong showing.

Flavors: Butter, Floral, Grass, Paper, Rose, Vegetable Broth, Vegetal

Preparation
200 °F / 93 °C 0 min, 30 sec 5 g 6 OZ / 170 ML

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79
16 tasting notes

Less-floral than some of this variety, this is a pretty straight-forward Tieguanyin. Light florality in the nose. Faint sweetness, very mild vegetal and mineral notes.

We brewed this western style in small pot (5 grams to 450 ML water at 190F).

This is a good everyday, Tieguanyin. Not overly complex, none of the flavors predominate.

Flavors: Floral, Mineral, Vegetal

Preparation
190 °F / 87 °C 1 min, 0 sec 5 g 15 OZ / 450 ML

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