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2009 Anxi TiKwanYin - Selected Grade

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Jack
Average preparation
180 °F / 82 °C

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From The Mandarin's Tea Room

A Fall harvest old bush oolong, plucked in October and lightly roasted

  • Dry Leaf Aroma: Floral with fresh dairy notes
  • Wet Leaf Aroma: Deep and lush with sweet honeysuckle, lilac and cream
  • Body: Waves of tropical vanilla notes roll off the delicate chartreuse colored infusion. A sophisticated balance is struck between the candy-like sweetness and delicate structure. Each limpid brew carries the weight and memory of an elegant french pastry. A most expressive and full bodied tea with pure flavors and gorgeous hues.
  • Finish: Bright citrus with a clean, glacial coolness
  • Qi: Light and uplifting

About The Mandarin's Tea Room View company

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3 Tasting Notes

93
144 tasting notes

Dood. Robust and alive throughout, there is nothing trifling or lackluster about this TiKwanYin. Superior.

Preparation
180 °F / 82 °C

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93
61 tasting notes

excellent balance between texture, aftertaste, and aroma. Walker Tea Review #284. Score= 93

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93
207 tasting notes

I absolutely adore the appearance of this tea as dry leaf. The balled leaves look like small rough emeralds, with dazzling bright green edges and veins and dark black green leaves, all neatly curled and tucked into compact forms, true tea gems. It’s a vivid example and while I know that my brewing of the tea was not on par with Tim’s, I still found it delectable, full of warm floral-scented breath and a creamy, rich custard-like texture. In my own brewing, I found a delicious foible for morning brain fog and a light, airy blossom scent in the gaiwan and from the top of the cup.

Full blog post: http://tea.theskua.com/?p=197

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