Hey okay so we’re drinking some spring 2016 reserve tieguanyin today,
There’s a very typical green, bright, acidic aroma in the dry leaf,
I’m brewing at 98C
With the leaves in my warmed gaiwan, I get lots of lovely hazelnut, peanut buttery, cinnamon, and lots of woody notes. I’m excited for this one,
I gave it a 5 second rinse, and the aroma lifted into a bit of a greener smell, still peanuts and hazelnuts, but there’s also some walnuttiness, and the lightness, but then there’s some vague greens in the back.
mmmmmmh wow, it has all of the flavours that were in the aroma, plus like plums and creaminess.
This is seriously good tieguanyin, it’s so smooth and thick and satisfying. The second steep gave me more nuttiness, carrots, and blackberries
Further into the session, the tea has developed a sort of tonic-water feeling in the mouth, much of the same aromas, but there’s more berries than nuts now. It develops a sort of unpleasant grassiness around the 6th or 7th steep that slowly increases taking over the nuttiness and fruitiness until it’s not that enjoyable anymore. It still lasted quite long, I got 8 or 9 good ones. I wholeheartedly recommend this one.