I tried this later in the afternoon and to me there is no comparison between this and the High Mountain Anxi-style. I like the latter much better (though this is still a very good tea). The leaves smelled toasty as opposed to florally, looked a lot more oxidated, and were little B-B pellets in the package. The first steep at 208F for 2 minutes was golden, not yellow like the Anxi High Mountain. The liquor smells strongly woodsy, bready and minerally like a Dragon Well. The taste is mineral and roasted, but having just had the velvety smooth Anxi earlier, this seems more acidic and astringent. A good TGY, I am sure, but I am a biased judge because I can’t help but compare it to something my palate and nose liked so much better.
Old-Style Tie Guan Yin
Location: Fujian Province
Tea Bush: Tie Guan Yin Bush
Tea Master: Zhang Shui Quan and Zhang Qing Jian
Harvest Time: April 24th
Picking Standard: one slightly opened leaf with three mature leaves
Brewing vessel: glass cup, gaiwan, glass or porcelain pot, yixing pot
Brewing Guidelines: 1st infusion ½ Tbs per 12 oz 212F for 2 min
Infusions: at least 5 times
