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This is EASILY the best TGY I’ve ever had. I’m happy to have found Verdant Teas, for their teas are wonderful (and are getting pretty high ratings here on Steepster all around).

Brewing this Western-style (1 tsp / 8 oz. water), I managed to get 2-3 strong cups before the tea became significantly weak.

The first cup was yelling lilacs, to the point of being lightly perfumey. It was so good! I love those kinds of floral qualities, and the vegetal aftertaste complemented it extremely well. This tea is very smooth, making it even better for this time of year.

The second cup lacked much of the lilac power, but that’s when the umami and sweetness really jumped out. The vegetal aftertaste actually became stronger, which I personally appreciate.

The third cup, as I stated before, was when it started becoming watery. The vegetal qualities were still faintly there, but everything else had mostly died down. As per David’s advice (which, Verdant Tea’s customer service is better than most places you’ll ever go), I think next time I’ll try using more tea, and steep it for a shorter amount of time. One thing I did miss was the creamy-buttery flavor so many TGYs have, but perhaps with more tea next time I’ll be able to bring it out. Perhaps trying Gong-fu steeping would help as well.

I loved this TGY so much, I actually am dedicating a new Yixing I just received to it. If you even remotely like greener oolongs, you must buy this variety!!

Preparation
205 °F / 96 °C 3 min, 0 sec
Spoonvonstup

Hurray! I always love it when people try this tea, because I also think this is the best TGY out there by a long shot. I’m impressed you got so much out of this doing it western style in a larger pot. You will really love this one in a gaiwan or small teapot gongfu style (good choice, dedicating a pot to this! we’ve got two TGY pots at home that have been enjoying this tea). The smaller cups and shorter steep times with more leaf really shows off how much the tea changes over time, and wil reveal how creamy and buttery this tea really is (and it is!). It taste more like a mix of spring and autumn TGY in that way, actually, which is one of the reasons I like it so much. You will be so pleased when you drink this gong-fu style; I’m excited for you! Happy drinking!

Brooklyn

Thanks! I’ll definitely keep things posted as I drink more :D

Geoffrey

I concur with Spoonvonsup on this one. Gongfu is the way to go with this tea! You can steep it 20+ times with that method and it won’t stop giving. I can leave this tea in my gaiwan and steep it over and over for three days, remaining very happy with the results well into those later infusions. If you have a gaiwan, you might want to try this tea in that as well while you’re seasoning your new yixing teapot for it. In any case, happy drinking!

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Spoonvonstup

Hurray! I always love it when people try this tea, because I also think this is the best TGY out there by a long shot. I’m impressed you got so much out of this doing it western style in a larger pot. You will really love this one in a gaiwan or small teapot gongfu style (good choice, dedicating a pot to this! we’ve got two TGY pots at home that have been enjoying this tea). The smaller cups and shorter steep times with more leaf really shows off how much the tea changes over time, and wil reveal how creamy and buttery this tea really is (and it is!). It taste more like a mix of spring and autumn TGY in that way, actually, which is one of the reasons I like it so much. You will be so pleased when you drink this gong-fu style; I’m excited for you! Happy drinking!

Brooklyn

Thanks! I’ll definitely keep things posted as I drink more :D

Geoffrey

I concur with Spoonvonsup on this one. Gongfu is the way to go with this tea! You can steep it 20+ times with that method and it won’t stop giving. I can leave this tea in my gaiwan and steep it over and over for three days, remaining very happy with the results well into those later infusions. If you have a gaiwan, you might want to try this tea in that as well while you’re seasoning your new yixing teapot for it. In any case, happy drinking!

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Bio

I started drinking tea in February 2011, so I’d say I’m still pretty new to all this. What with all the flavors and health qualities of tea, I’ve fallen in love with the hobby!

My favorite teas are blacks from China’s Yunnan Province, but as I try more and more oolongs I notice that I’ve got a big taste for Wuyis and Dan Congs.

Location

Columbia, MO

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