75

144/365

Another of my older LPs, finally seeing the light of day. One thing I’m quickly realising about this challenge is that once it’s done I’m going to have a lot of opened things to sip down. I’ll likely need another challenge just for that!

LP says that this one is a blend of 1999 and 2006 medium roasted tieguanyin, aged in dehydrated lemon for over 60 days. He also says it’s an ugly tea, but I find the lemon segments quite beautiful in their own way. I used 1 tsp of leaf for my cup, and gave it around 2.5 minutes in water cooled to around 180. It smells like lemon pie that’s burnt a bit in the oven, and it tastes quite like that too.

The TGY brings a pretty toasted taste to the initial sip, and it pretty much as you might expect from any roasted oolong – a little brassy, perhaps, but pleasantly so. I was expecting more pungency, but it’s really very palatable. The lemon almost explodes in the mid-sip, in a bright, sunshiny burst. The tangy, sour citrus cuts through the toastiness in a swathe of wonderous efficiency. It’s a pairing that works really well, perhaps somewhat unexpectedly. I feel like lemon is an accessible flavour, whereas TGY perhaps isn’t so much. I hope it encouraged a few of the less experienced oolongers to give it a go when it was on sale.

As the lemon wears off, the tieguanyin flavour returns in full force and lingers well into the aftertaste. It’s a pleasing contrast, and an inspired pairing. I’m glad I’ve got plenty more!

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp

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Bio

Hi :) I’m Sarah, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.

Location

Norfolk, UK

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