95

*Thanks to Krystaleyn for letting me know I posted the note on the wrong page. same note as earlier just moved to 2012’s spring pick page.

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While I did say I would be taking a break from detailed notes, I just had to properly review this tea. So here it is, Spring 2012 Tie Guan Yin!

>Dry Leaf Appearance/Aroma
Tightly curled up jade leaves. Smaller in size than most TKY’s I’ve had (consistent with autumn 2011 pick). The dry leaf was very aromatic. Even a single leaf gave a delightful floral fragrance.

>Brewing Method
Gongfu style using a small 6 oz Yixing pot dedicated for Tie Guan Yin only. Using freshly boiled water and short steep time as recommended by Verdant tea (3-6 secs).

>Liquid Appearance
Clear bright golden green.

>Taste/Aroma
My first two cups were delicious. Sugary sweet, floral, and with a nice floral aftertaste that originated from the back of my throat. While the dry leaf was very aromatic, the liquid was not as strong but noticeable when drinking the tea.

On the third cup, the tea became deliciously creamy, with a silky smooth texture that felt very nicely filling your mouth. All this while retaining its sweet floral taste. I noticed this “thicker texture” was more noticeable when the tea was hot, not so much when it cooled off. The fourth cup remained mostly the same. The aftertaste of this tea haunts me as I boil more water, as if my mouth is telling me “more, more, more!”

Surprisingly by the 5th cup, the creaminess is completely gone, but basic taste remains there. I do notice a slight “green” hint but not too bothersome. The 6th cup required a longer brew time, as flavor was getting weaker. Tea was lighter in taste, but still very good.

By the 7th cup, there was no aroma, but the tea was still very tasty retaining its slight sugary sweetness. While I’m certain this tea can take more than 7 infusions, I ended my session there as it is too much tea for me to drink in one sitting.

>Wet Leaf Appearance
I was a little surprised here. The tea contained many broken and damaged leaves, lots of small pieces, and quite a few stems (even found a 3 inch one). Unbroken leaves ranged from really tiny ones to very large ones.

>Overall
This tea was truly a journey. While I only re-steeped the tea 7 times, that was more than enough to convince me of the quality of this TKY. Comparing it to Autumn’s pick I’d say this is truly a better offering. It is very tasty(sugary sweet and floral), creamy, and with a truly haunting aftertaste (something I found lacking in Autumn’s 2011 pick). I did notice that Spring’s 2012 pick was a bit weak on the aroma of the brew, but the amazing taste made up for it. Definitely a must try if you love Ti Kuan Yin!

Preparation
205 °F / 96 °C 0 min, 15 sec

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Bio

SoCal native and Tea addict.

Looking to try every single type of tea the world has to offer.

I’m not too fond of flavored tea or blends, but every now and then, there will be one that I like.

I enjoy all types of tea, but my absolute favorites are Japanese Greens and Oolongs.

I am much more familiar with Chinese and Japanese teas. I’m looking to get in to Korean tea next and then Indian/Ceylons. Herbals are good too, but I don’t pay much attention to them (except rooibos).

Ti Kuan Yin (or Tie Guan Yi, whichever you prefer) Is one of my favorite teas. I’m trying to taste many offerings from different vendors to find the absolute best batch I can find.

My “Tea-Dream” is to one day make a cultural-tea trip to China, Taiwan, and Japan.


Ratings Guide

0 – 19 = Bad.
20 – 49 = Meh.
50 – 59 = It’s Ok.
60 – 69 = I like it, but…
70 – 79 = Good.
80 – 89 = Very Good.
90 – 100 = Amazing.

Location

Los Angeles, CA

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