Dark Roast TieGuanYin

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by poonanners
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2 Tasting Notes View all

  • “I've been drinking this on and off at work for about a week now. This is *FANTASTIC*. It's dark and roasty, with out being in your face smoky. I don't what else to say about it. It's good,...” Read full tasting note
    Dexter 735 tasting notes
  • “Buoyed by *Dexter's* glowing review of this tea, I finally drank this tea last night. It has quite a lovely rich, warm flavour. The first steep tasted a little like Chinese grocery store...” Read full tasting note
    yyz 383 tasting notes

From The Mountain Tea co

Smoky, sweet caramel and dark chocolate flavors were developed when this highly oxidized TieGuanYin was baked at a high temperature using a charcoal firing. A full, rich brew that delivers a full roasted infusion with solid notes of cinnamon and amber. Good for 5+ infusions.

Other names: Dark Roast Iron Goddess of Mercy, 重炭焙特級猴王鐵觀音
Preparation

Water: 6 oz.; 200-212°F
Tea Leaves: 5 grams
Steep Time: 2 min. 30 sec.
Brewing Instructions
In a 6 oz. vessel, place 5 grams of tea and pour 205 degree water directly into the center of the cup. Steep for 2 minutes 30 seconds (more or less adjusted to your preference) on the initial brew, halving the time on the second brew, and then increasing that in increments of 30 seconds for subsequent brews. For lighter infusions, use hotter water and half the brew time.

Collections: Medium Oolong, Roasted Oolong, Tea
Type: Tea

About The Mountain Tea co View company

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2 Tasting Notes

735 tasting notes

I’ve been drinking this on and off at work for about a week now. This is FANTASTIC.
It’s dark and roasty, with out being in your face smoky. I don’t what else to say about it. It’s good, really good – up there with the best of the best oolongs I’ve tried. This is probably my 2nd favorite dark oolong. (Not quite sure why, but the liquid is a bit purple – a hint of mauve – very unusual, pretty cool)
Thank you so much yyz for sending me this sample.

__Morgana__

Interesting about the mauve…

yyz

I opened this up because I thought it might be something you would enjoy trying. Now I have to try it.

Dexter

yyz – if you like dark roasty oolongs – you should try it. I love it – thank you so much!!!
Morgana – dunno – it’s has just a hint of purple/mauve tinge to it, I haven’t seen that before.

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383 tasting notes

Buoyed by Dexter’s glowing review of this tea, I finally drank this tea last night.

It has quite a lovely rich, warm flavour. The first steep tasted a little like Chinese grocery store oolong in the orange tin if perhaps a little less nutty but subsequent steeps were much rounder, and richer in flavour with good roasted charred notes, balanced with caramel, cinnamon, stewed black cherries and apricots, cocoa, fall leaves, vanilla cream, and mineral notes. The first steep does have that odd mauvish colour that Dexter noted. Pretty tasty if you like dark roast teas.

The dry leaf is like the picture appearing very dark brown to black. They are heavily charred. The tea was well packaged as the nuggets remain solid and tightly wrapped in shape as I think the level of roasting may make them prone to crumbling.

I steeped the tea 9 times at @95°C after a rinse (40, 35,40,50,70,90,150s, 4min, 6 min), 1.5 TSP in 170ml Taiwan.

The broth was a eddish grey tinged brown for first steep, more red tinged golden brown for others.

40s. Scent Charcoal tinged roasted grain note, caramel, sweet dried apricot mixed with cherry and plum, hint of fall leaves spice note

Taste Toasted grains up front opening to brown sugar caramel note, hints of fruit and leaves layered in bbetween, bitter cocoa mixes with sweet sugar in the aftertaste. black cherry like fruit note becomes stronger as it cools and charcoal moves to the background.

35s scent roasted note, caramel over cherry with cinnamon, cocoa, fall leaves.

Taste Roasted note blended with much stronger cocoa note and fall leaves, over caramel, stewed black cherry and cinnamon.

40s scent. fruit, spice and caramel, moving to the front combined with the cocoa, roasted note moving into background

Taste Caramel, cocoa, with roasted notes over stewed cherries and cinnamon, leaf note gone.

50s. Taste Roasted note caramel cocoa, fruit heading more to dried apricot.

70s taste . Roasted grain, cocoa, caramel, joint of warm fruit with cinnamon. Black liquorice tone in aftertaste.

90s. Taste same as above with a little vanilla cream and the caramel notes are mellowing, but the tea is quite sweet, with a hint of roasted ash note, less fruit, and more cream, cocoa and mineral notes

150 taste sweet notes fading, roasted grain notes, cream, and mineral notes, with fading caramel and cocoa.

5min taste cream, cocoa,roasted,notes,vanilla, caramel., mineral note.

6min taste continuing to fade but still flavourful.

The spent leaves are charred in such away that even though they have unwound the blades remain mostly wound and are curly not flat leaves are dark chocolate brown.

A really nice warm tasting tea!

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