55 Tasting Notes
Great roasted tieguanyin. It is quite smooth and even a bit creamy in the first cup. Others have noted the smell of incense on the wet leaves, which I detected. I don’t think it carries over into the flavor. There is a slight cooling sensation in the aftertaste. Since this was called a traditional tieguanyin I think expected something a bit toastier. I for a roasted tieguanyin I prefer Rishi Tea’s version.
Flavors: Roasted Barley, Stonefruits
This tea has a very similar flavor profile to Laoshan black with an upfront chocolate taste. Yu Lu Yan Cha is a bit mellower. The wet leaves have a flowery aroma underneath the malt and chocolate, but it doesn’t come out much in the taste.
Flavors: Chocolate, Flowers
Brewed this one gong fu style.
Except for its name and the appearance of the leaves, this tea doesn’t have what I consider a typical “Yunnan” flavor. It seems to be in a class all its own. The body of the tea is light. It reminds me of a really awesome second flush Darjeeling, but more complex. It has those characteristic grapey and flowery flavors. I also get a subtle olive oil flavor.
Compared with Zhu Rong and Golden Fleece this tea is lighter, with less of a malty/chocolatey flavor. It also has less of the maple and pepper flavors that I associate with Yunnan teas. Still, an awesome tea!