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Taiwan Strong Fire Tieguanyin from Happy Lucky's Tea House

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79/100

Taiwan Strong Fire Tieguanyin

Oolong Tea by Happy Lucky's Tea House

Double pan roasted Oolong from Woo She, Nantou County in Central Taiwan. Medium leaves grown at 1100 meters. Very dark black brown leaves.
steep 4 min. first steep, 3 min. second steep.

2 Tasting Notes

Bonnie
92
Bonnie 2 tasting notes

Somewhere in Fort Collins, I’ve misplaced my CANE. Usually I leave it at Happy Lucky’s Tea House, so last night on the way home from giving grandson Donovan his birthday gift is where I went hunting for it.

It wasn’t there. Oh No!

I had some tea though (which always makes things better)!

Joe was minding the shop and it was pretty empty except for one other regular. We sat at the bar talking now and then about dancing (she’s a 20 year old dancer) and about tea. We got along well.

Joe and I were discussing the Kenyan tea that I reviewed and how it tasted a little like an Oolong. I mentioned how I enjoyed the roasted Oolongs in the Fall and Winter. He asked if I had tasted the Strong Fire Tieguangin?
“What?” I let him know that I hadn’t been informed about that tea.
Off he went to pull the metal canister for me to smell the leaves.

“Um, yes…very roasty smelling leaves and dark too”, I thought. I’d try this one.

Joe prepared a large clay pot and I waited 4 minutes until the timer went off and the leaves were pulled out.

Gracious! The leaves were Black-Brown and looked more like Pu-erh!
The scent was charcoal and french roast coffee with a little tea sweetness. (I could have spent all my time smelling the leaves if I wasn’t worried about the tea getting cold.)

The flavor was not as smoky as the scent. It was sweet and roasty, savory (not vegital), nutty with an unsweetened chocolate undertone.

The second pot was steeped 3 minutes and the leaves were woody and still half unfurled, with an aroma that was more meaty like a good roast chicken.

The flavor was not as sweet or charcoal, dryer in the mouth but never becoming bitter or astringent. This tea was easy to drink.
I talked to Joe about how I could drink pots of tea with roasted chicken or with a savory rice dish, even something buttery where you need to cut through the fat texture and wash it down like when you eat a pulled pork sandwich.

Yes, this tea could stand up to food without being too heavy on it’s
own.

I liked the roastiness very much with a hint of smoke, not too sweet but with character.

Still looking for my CANE….

Tonight I made some pancakes with leftover pumpkin risotto. If this sounds odd to you, YOU HAVE NO IDEA HOW GREAT THIS TASTES!

The risotto was creamy, nutty, sweet and spicy from seasonings and butter that I pared half and half with buttermilk pancake mix and a dash of Vietnamese Cinnamon. So good!
A little bacon and Maple Syrup and dinner was on!
(I love pancakes on a cool evening once in awhile)

What tea would compliment my pancakes?

I remembered the Strong Fire Tieguanyin that I picked up recently, with a haunting deep honey flavor, almost tasting like a peach liquor. I could imagine the woodiness I had tasted with the dash of cinnamon I added and how delicious the combined flavors would be.

It was easy to steep a small pot of tea to set on my dinner tray but hard to wait two minutes before beginning to devour the pancakes.

The savory-sweet, cinnamon-wood, bacon-butter and cakey-risotto flavors rocked! All my taste-buds thanked me.

What a fine tea to keep drinking with many meals over the cool months ahead.

By the way, I’m testing out http://www.teaandincense.com if you’d like to give me any feedback. thanks.

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