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A legendary oolong tea from the Fujian province of China. Ti Kuan Yin is one of China’s most beloved oolongs and is extremely time-consuming to produce (well over a dozen distinct steps in the processing are observed). In this roasted version we find rich wildflower honey notes, hints of orchard fruit and roasted nuts that give way to a lilting floral finish.
So I have been looking for this for a long time, for some reason the name really appeals to me.
The dry leaf smells like play dough, this is entertaining to me. The wet leaf has an interesting smells that I cannot quite place, but I have smelled it before.
There is a bit of spice to this tea that gives way to a bit of the traditional Ti Kuan Yin flavor. I am a fan.
Everyone says that Oolong’s should vary in taste in accordance with the temp of the water, steep time and all of that Jazz.
This one really does. Easily. Much more variation that just the difference boiling of 175 degree water makes on tea leaves.
And over all the whole flavor profile seems darker to me. I get why this one is an acquired taste but, I adore it.
