An Xi Tie Guan Yin traditional charcoal roast

Tea type
Oolong Tea
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Edit tea info Last updated by Cait
Average preparation
200 °F / 93 °C 2 min, 45 sec 8 oz / 236 ml

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28 Tasting Notes View all

  • “I love smokies. I love the way they prickle on the tongue and the surprise of sweetness that shows up on the swallow. Sometimes a lot sometimes just a hint. I love Tie Guan Yin. I love the...” Read full tasting note
    Angrboda 1289 tasting notes
  • “Life in Teacup...I must say I am VERY pleased with your customer service!!! I've VERY excited to try your tea! This is the first one I will be tasting! I see it's a well rated cup here on...” Read full tasting note
    teaequalsbliss 6770 tasting notes
  • “Mmmmmmmmmm! My order from Life in Teacup just got here yesterday and overwhelmed me with the shiny foil-wrapped temptations waiting within! I feel like a really need to find some time to sit...” Read full tasting note
    Cait 216 tasting notes
  • “Thank you so much to *RABS* for sending me this. Yesterday in the Geek Contest Game I ruled another "2" and there was no corresponding package left--I had already had my "2". Today I ruled a "2"...” Read full tasting note
    Doulton 255 tasting notes

From Life In Teacup

Production Year: 2009
Production Season: Fall
Production Region: Anxi County, Fujian Province
Style: Traditional charcoal roast

Brewing method for oolong, ball-shaped dry tea leaves
Vessel: gaiwan or small teapot
Water temperature: newly boiled water (nearly 100°C or 212 °F)
Amount of leaves: 5 gram for every 120ml total volume (Or reduce the amount to 3 gram for some heavy oxidation and/or heavy roast products)
Warm-up infusion: pour hot water in the vessel, and immediately drain it. Wait for about 1min. before starting the next infusion.
Time for each of the first 3 infusions (after warm-up): 20sec. (Or reduce the infusion time to 10-15sec. for some heavy oxidation and/or heavy roast products)
Extend infusion time based on taste for later infusions. Most oolong tea can well last for at least 5-7 infusions.

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28 Tasting Notes

272 tasting notes

I don’t like smoke in tea. So this scared me a bit. The dry leaf smelled like roasted peanut skins, which is much better than smoke.

1.5 teaspoon, 6oz water, boiling, 2 second rinse, and then 30,60 second steeps.

The first two steep are very mellow, a little roasted peanuts, a little floral, no smoke. Very delicate. Wanting to get more oomf out of it, I decided to bump up the steep time. Even after a two minute steep, it still mostly tastes like warm water, with maybe a couple of roasted peanuts sitting in the water. Better than super smokey, but not impressive. A three minute steep yeilds a slight smokey end of sip and aftertaste. I would have preferred more roast, not more smoke.

Overall, just not enough going on for me.

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218 tasting notes

I must have not been into it last night when I steeped it as this oolong did not steal my heart away. It was roasty? yes. Tieguanyinny? Yes. (Tieguanyinny is totally a word meaning vegetal tasting with a these-leaves-went-through-so-much-suffering-to-bring-you-light oolong flair). Did it resteep nice? Well, it did! So what was wrong with it? Absolutely nothing.

But it did fail to steal my heart away. I think I just wasn’t in the mood. I remember some unique, salted caramely and even weak-chocolate notes trying to communicate with me last night but I just waved them away. I need to try this again soon and then remember to write about it! I should be writing “revised” or “returning” tasting notes more often. I almost never do that!

185 °F / 85 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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