This was among the samples that Gingko from Life In Teacup sent so graciously!
I have a spot in my heart, and palate, for traditional aged oolongs. Autumn is upon us as well, which means my tastes have changed with the season.
This is an Anxi Tie Guan Yin.
Cocoa, caramel, mahogany, a bit earthy, and the slightest smokey hint.
This is a smell all too familiar. In some ways it reminds me of Jing Tea Shop's 2003 TGY.
The liquor's aroma is of cocoa, baking bread and caramel apple. The earthiness has turned into a more wood-like aroma; a deciduous forest.
This is fitting for the current season.
The taste is excellent.
A rich, warm syrup coats my palate in dark chocolate and wood tones.
The prevalent caramel has now turned into sweet maple.
Sweet raspberry notes mingle with the dark chocolate as the ripe fruit characteristic is revealed. This tea has not bitterness or astringency whatsoever.
The tea gets mellower and thinner in body, but heavier in aroma in the latter infusions.
The long lasting infusions are very satisfying.
My infusion times were approximately, 1:00, 1:30, 3:00, 5:00, 10:00, 20:00 and 2 hours.
I find that if the tea is brewed longer, the liquor is more like a syrup and less like a liquid. This gives the tea very interesting textural quality.
The warming character of this tea is one that produced a smile among me and a few close peers of mine.
Thank you Gingko.
Tea History: East Frisian Tea
1 hour ago