Another first for today — I’ve never tried a Tieguanyin before! I figured that while I’m stepping outside of my comfort zone, I might as well stay there for a while. I had serious reservations about putting oolong in boiling water, but I did it anyway. It still feels odd to do that, but it makes sense to trust those with more experience. I gave this two minutes.
The resulting liquor is medium yellow-green, and smells quite toasty. To taste, it’s very buttery and very smooth. There’s a strong nuttiness — chestnut is probably fairly spot-on — and a wash of floral flavour towards the end of the sip. The oolong is slightly grassy — I have to keep reminding myself that it’s not a green! It’s quite a heavy tea in terms of flavour, but it’s so smooth that it doesn’t really become an issue. It’s not over-cloying, and I’m glad for that. The flavours dance across the palate, and the floral edge lingers momentarity — it’s like walking through a summer garden. Based on this experience, Tigguanyin is something I’d like to learn more about, and would seek out again. I think I may be coming around to green oolongs more than I ever thought I would!
