92

This tea is amazing! I received this sample from Verdant Teas in with the rest of my order, and I have to say it is going on my shopping list. A beautiful roasted Tieguanyin that has a wonderful light aroma and nice lingering taste. It is highly addictive, and makes you keep coming back for more steepings. Truly one that you must try.

Preparation
205 °F / 96 °C 2 min, 45 sec
Kashyap

if you like this one consider also ‘Strong Fire Oolong – Tieguanyin’ from the Tao of Tea…rich almost chocolate meets kombu flavors, dark knotted leaves, complex carob, caramel notes…

E Alexander Gerster

Thanks! I have not yet ordered from Tao of Tea, and this might give me a good excuse (as if I need one). Your description sounds fascinating. :)

Kashyap

send me an address and I could send you a sample of this

Kashyap

let me know if you want a sample of this I might have one…just send me an address

David Duckler

I am glad that you enjoy the 10-Year Aged Tieguanyin. The farmer who sold this to me was very proud to pull it out. He wanted me to notice how the creamy and floral notes of greener tieguanyin still come through, even with the aging and firing. So many of the samples I tried of the darker Tieguanyin felt burnt, they just tasted like caramel and brown sugar, which is a bit simple. Definitely be sure to steep this one out multiple times, as the flavor gets more rich in later infusions.

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Comments

Kashyap

if you like this one consider also ‘Strong Fire Oolong – Tieguanyin’ from the Tao of Tea…rich almost chocolate meets kombu flavors, dark knotted leaves, complex carob, caramel notes…

E Alexander Gerster

Thanks! I have not yet ordered from Tao of Tea, and this might give me a good excuse (as if I need one). Your description sounds fascinating. :)

Kashyap

send me an address and I could send you a sample of this

Kashyap

let me know if you want a sample of this I might have one…just send me an address

David Duckler

I am glad that you enjoy the 10-Year Aged Tieguanyin. The farmer who sold this to me was very proud to pull it out. He wanted me to notice how the creamy and floral notes of greener tieguanyin still come through, even with the aging and firing. So many of the samples I tried of the darker Tieguanyin felt burnt, they just tasted like caramel and brown sugar, which is a bit simple. Definitely be sure to steep this one out multiple times, as the flavor gets more rich in later infusions.

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Bio

I have been drinking tea for most of my life, and enjoy learning about Tea Culture from all around the world. I learned early about Russian and British traditions first, since my parents came from Europe, followed by the teas and culture of Ceylon/Sri Lanka and India. Since I have been a practicing Buddhist for the better part of 25 years, I have strong ties to Asia, and have slowly been learning about the teas from each part of the world I encounter. It is a wonderful and interesting journey.

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Miami, Florida, United States

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