“I took a few notes over Christmas and managed to stuff them in my backpack which kept them from getting lost during my move. The notes are pretty sparse, though. I received the Autumn 2017 harvest...” Read full tasting note
“Here is yet another backlogged review. I finished a sample of this oolong last month (on October 30th, to be exact). This tea was part of the experimental Tieguanyin series Master Zhang first...” Read full tasting note
“Comparative Tasting (Verdant Original Tieguanyin vs. Autumn Tieguanyin): I’ve recently been trying to taste similar teas together, to help me better appreciate their subtelties. Tonight, I brew two...” Read full tasting note
“5g to 200mL water @95C, rinsed and brewed gongfu style in bone china 1st infusion 30 seconds I have great respect for Master Zhang. I’ve learned so much about oolongs from his work. And today, I...” Read full tasting note
This tea is based on Master Zhang’s research into very early Anxi oolongs that used the ‘Wulong’ or Ruan Zhi varietal leaf, a half-rolled/half-strip style shape, and a very meticulous turning and fluffing process that goes further than most modern tea would.
In this experimental offering, he has applied his research to the Tieguanyin varietal and provided enough roast for a deep rich aroma (non xiang). The result is a tea full of roasted chestnut flavour, and a soothing licorice and ginseng note complemented by sweet tropical florals. This exciting offering brings out a truly unique side to Tieguanyin that doesn’t come through in more modern processing techniques.
(Gongfu-style brewing recommended.)
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