“Usingng it to make this: http://heartsdelights.blogspot.com/2009/08/oolong-tea-jelly.html Chilling now, will report on the outcome later…” Read full tasting note
“This tea is good for four or five steeps; before steeping, rinse the leaves briefly (I just use a mesh drainer then toss the leaves in the bottom of a very thick glass that I cover with a ramekin...” Read full tasting note
“Tasted like a Tie Guan Yin, which it is. I wanted a little bit more power, though I tasted the honey and nectar element to it. Again, the serving size was too small on my part. Overall, smooth,...” Read full tasting note
“Birthday tea #17 I just had to laugh when I read the description of this tea: “We hope that it will intoxicate the drinker with its sublime aroma and nuanced floral taste” Anyways: I remember...” Read full tasting note
Each year we choose a lot of Tieguanyin Oolong that we think is the finest of that season’s selections. We hope that it will intoxicate the drinker with its sublime aroma and nuanced floral taste. A rich tea, it should caress the tongue with nectar. Once fully opened, the rolled leaves are broad and long with serrated edges. The first steep is about aroma. In the second steep, the leaves begin to give up their treasured tastes and will do so for a number of steeps. The taste will linger long after drinking. Rinse this tea briefly, then infuse with water at roughly 200 degrees for 1 minute.
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