This is a sample from Naivetea.
I have four more oolongs from Naive to taste after this.
Gracious Mr. Lai, thank you.
This is a traditional roasted Tie Guan Yin, of the original Tie Guan Yin cultivar.
It is difficult to find a roasted Tie Guan Yin these days. The greener style has taken over the market.
The dry leaf smells of barley, molasses and a deep, rich charcoal roast.
The tea had expected qualities; espresso like in body, light fruit tastes reminding me of a rasin, and a thicker mouth feel.
A few qualities I did not expect; a citrus like finish that gradually changed to charcoal, and a roasted plumb taste in the second infusion.
The cha qi of the tea was fairly light, as the roasting removed most of the caffeine content.
I felt the tea affecting the stomach, making me feel full inside.
The energy also went to the head. Lightheaded sensation.
For the most part though, this tea was calming.
The only negative quality found in this tea is an aftertaste resembling cherry cough syrup, and in the later infusions there was a slight sourness and astringency. *(I now know this to be the "ripe fruit acidity, which is a characteristic of this tea. I apologize for my ignorance.)
I debated whether to use porcelain or yixing for this tea, and in the end I chose porcelain.
This could have contributed to some of the negative qualities found.
The yixing I would have used is suited for roasted oolongs and the resulting brew might have not shown some of the aspects aforementioned.
Age and roasting could do this tea well and would help to mellow out the edge. I enjoy a roasted oolong that has a sweeter finish.
If I do happen upon this tea again, yixing will be my tool of choice.
Why do we drink tea?
1 day ago