100

1.5 tsp for 250 mL water @ 90C, steeped 3 minutes Western style, first infusion.

Tieguanyins are one of my favourite things to drink.

I adore the 2012 Autumn Harvest Tieguanyin from Verdant, greatly enjoying its depth and snap. The 2013 Spring is creamier, a bit more suggestive of orchids, almost like a Quangzhou milk, and more — well, springlike, fresh and new. The creaminess stands out for me, suggeting sweetness and vanilla. Lovely.

Michelle Butler Hallett

Mineral notes in the finish as I get further down the cup. Very nuanced.

Michelle Butler Hallett

Third infusion yielded some surprising mushroom and forest notes, the sort of thing I’d expect from a Yunnan black.

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Michelle Butler Hallett

Mineral notes in the finish as I get further down the cup. Very nuanced.

Michelle Butler Hallett

Third infusion yielded some surprising mushroom and forest notes, the sort of thing I’d expect from a Yunnan black.

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Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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