Another Fox sample!
This one was a surprise sample. I hadn't heard about this tea from him on his blog.
The package is pretty ornate, and it is a perfect sample size.
I am not sure if this tea is a Chinese or a Taiwanese Tie Guan Yin, but if anyone has any information regarding that, please let me know!
Toasted rice, apricot, and brown sugar is emitted right as the leaves are emancipated from their foil prison. The aroma is appealing and comforting. Real TGY.
The leaves are definitely classically roasted; a wonderful sight.
As the liquor is poured, my nose is enveloped in the fragrance of a peach cobbler, baked in a charcoal oven with a smooth brown sugar glaze over the top.
Yes, this tea is that sweet.
The taste of stone fruit is first and foremost.
Toasted bread and a light astringency follows.
For the final course, apple takes the stage.
This tea presents an almost sugary sweetness that I find so common in aged oolongs.
A charcoal flavor came into play around the 5th infusion, which might be because it was a bit over fired, but that does not bother me too much.
Endurance is another of this tea's strong points. It lasted around 9 infusions brewed gong fu.
This tea would be excellent aged.
If I had a tea roaster, some yixing storage containers, and a larger amount of this tea, I would age it myself.
This tea is a 2009, Fujian, Autumn picked tea from Life in Teacup.
It is a mix of traditional Tie Guan Yin cultivar and Mao Xie cultivar.
Read more about this tea here at Gingko's blog!
The Tea Masters guide to brewing Oolong tea
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