Last one that I may have overleafed, but it was very satisfying.
I usually go crazy for every Tieguanyin black I drink. Pretty much every review I’ve done of one from anywhere I rate a 90% minimum. This one, I need to get to know more. It’s very good and has a lot of layers, but was more brisk than I expected. I need to play more with the parameters.
The fruity and floral components are there western after 2:45 and maybe too many leaves, giving off more purple and orange fruit vibes compared to the red ones I’ve gotten from previous TGY blacks. Passionfruit, baked peach, and rose are their notes. I get the passionfruit and baked peach for sure. The rose, not yet. I get more gardenia personally.
The malt overpowered the other notes a little bit into a thick fruity and viscous drink. Sometimes, I got breakfast tea vibes from this one even though it’s medium in caffeine. That could be psychological since one of the reviewers is a breakfast and Earl Grey person that ranks this one above those two, and it has a lot of qualities in a good breakfast black. It’s malty with a fruity edge and a nice energy. This one has more muscle to the malt tones, whereas the other two teas I got were more luxurious. This one woke me up more.
Hence why I need to reevaluate the tea with less leaves. I likely put 8 grams in my pot, and got a briskier result that was not totally unwelcome. Some of the florals were kinda heady though, so I’m curious if they’ll be just as heady or oily when I use less leaves, tumbler style it, or gong fu it. Not regretting buying this one at all, though.
Flavors: Floral, Fruity, Gardenias, Malt, Passion Fruit, Peach, Tea, Wet Rocks, Wood
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I’ve not heard of Tieguanyin black — is this a very deep/dark roast?
This is a fully oxidized black tea, but it uses the Tieguanyin varietal. They’re not super common. There might be a little bit of roast based on looks, but I’m not sure if it’s actually roasted. It’s nothing like a Muzha Tie Guan Yin or a darker roast oolong. The floral aspects are the only oolong like qualities this one has got.
*they’re not super common in tea sellers or wholesalers in the US or UK.
Thanks for all the info — very cool!
I’ve not heard of Tieguanyin black — is this a very deep/dark roast?
This is a fully oxidized black tea, but it uses the Tieguanyin varietal. They’re not super common. There might be a little bit of roast based on looks, but I’m not sure if it’s actually roasted. It’s nothing like a Muzha Tie Guan Yin or a darker roast oolong. The floral aspects are the only oolong like qualities this one has got.
*they’re not super common in tea sellers or wholesalers in the US or UK.
Thanks for all the info — very cool!