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Tieguanyin Traditional-Style (2012 Late Spring)

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Rachel J
Average preparation
180 °F / 82 °C 2 min, 0 sec

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1 Tasting Note View all

  • “OK, so this is another roasted oolong. It is less coffeeish than the Butiki one I had yesterday, but now I'm starting to think I won't be a fan of roasted oolongs. I'm not sure the smoky, toasted...” Read full tasting note
    RachelJ 110 tasting notes

From Tea Trekker

This traditional-style Tieguanyin is from the heart of China’s ball-rolled style oolong production region: Anxi in Min-Nan (southern) Fujian Province. Bold and complex, this Tieguanyin has been given more oxidation and a traditional-style, dark-brown roasting. Extremely southern Fujianese in style, this is the type of oolong preferred by older Chinese tea drinkers, and the style of Tieguanyin that positioned it as one of the “Famous Teas” in all of China.

Oolong tea
Anxi Region
Fujian Province, China
65-75% Oxidation
Medium brown to cordovan color leaf
Semiball-rolled leaf style with few stems
Medium-roast
Hand-plucked
Roasty-toasty rich flavor with some ‘woodiness’
Charcoal, cocoa, chocolate, earthy aroma
Pale amber liquor that darkens significantly after the 2nd steeping

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1 Tasting Note

110 tasting notes

OK, so this is another roasted oolong. It is less coffeeish than the Butiki one I had yesterday, but now I’m starting to think I won’t be a fan of roasted oolongs. I’m not sure the smoky, toasted flavor is one I really want in my tea.

It was smooth, non-astringent, and flavorful. But, the flavor was largely the above-mentioned smoky, burnt thing. I was planning a second infusion, but didn’t get there because I just wasn’t in the mood for more of that flavor.

Again, not rating this because I’m working on a firm opinion about this type of tea. So far, I’m feeling it’s not for me.

Really want to find an oolong that’s oxidized as much as this one, but not roasted. Please comment if you know a good one! Then again, maybe that doesn’t exist. I’ll have to do some research into whether all highly oxidized oolongs are also roasted. Hmmm…

Preparation
180 °F / 82 °C 2 min, 0 sec

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