This is quite honestly the best Tieguanyin I’ve ever had the privilege to try. And now I own some – so awesome! Considering my best tea friend and teacher in China spent several straight months of my life having me try about 70 different kinds of Iron Goddess of Mercy, that’s saying something.
I don’t understand how Verdant hasn’t sold out of all of this within the first weeks of offering it in America! It is so good- just so good.
Incredible, thick and creamy lilac. So sweet, but very balanced. Also really really juicy. Am I the only one who’s reminded of delicious creamy key-lime pie in the after taste of this? And what an aftertaste- this lingers in my mouth for ten or twenty minutes after I’ve finished steeping the tea. I found myself wandering around the house two days ago just smacking my lips together, savoring the after-tastes and mouth-feel, wondering what I could have done to deserve something so ridiculously yummy. Considering that I can usually steep this tea at least thirty times, this makes for one crazy-delicious afternoon.
I usually make this in a gaiwan with basically boiling water. Traditional gongfu-style, with steepings that last just a few seconds. It goes without saying that this would also be killer iced, in a mug, or in a big pot, but why oh why would you waste the tea like that? While this is still so fresh and good, treat yourself to ambrosia. Make sure you invite someone over to drink this with you, too. It gets so much better when you can look at your friend in disbelief and say.. “Are you tasting this?”….and have them say….“I know, right?!?!”.. and then laugh conspiratorially together.
In conclusion, this tea is ridiculously, almost-offensively good. Treat yourself, please, while there’s still fresh Spring stuff left!
With Spring oolong this good, I can’t wait to see what the autumn-picking later this year will be.