AH-mazing. Love this one. It is everything that I love about a green, unroasted tieguanyin. Floral, sweet, buttery. An exceptional example of this type of tea.
“AH-mazing. Love this one. It is everything that I love about a green, unroasted tieguanyin. Floral, sweet, buttery. An exceptional example of this type of tea.” Read full tasting note
“This is one of the Reserve TOMC offerings. The dry aroma is incredibly sweet, & brings to mind the color orange, like the Day Lilies blooming in my yard. I love the color green, it is my most...” Read full tasting note
“This was my birthday tea, made possible by the lovely and talented *Lily Duckler*. Thank you so much, Lily! This tea does not disappoint. I am a big fan of the early spring tieguanyin and I was...” Read full tasting note
“Tried this westernstyle today. 5g/200ml glaspot. 1m/1:30m/2m The flavour is nice, but it´s to weak, like theres something missing. Is this really a high altitude tea? I would choose a nice...” Read full tasting note
Verdant Reserve Club – June
We met Master Zhang on our spring trip to China, where he was kind enough to drive us four hours from the Anxi county seat to his mountainside terraces at the highest elevation spot in Gande, past Daping. In terms of traditional regional quality pecking order, Master Zhang is in about the best spot for Tieguanyin in the world. He and his wife, along with his parents do most of the picking and all of the processing on their fine oolongs, and this one is entirely hand made from the choicest leaves.
This tea is an excellent example of the mastery involved in balancing sweet florals, creamy notes, and grassy notes. In Anxi, most tieguanyin is grouped as either naixiang (creamy), or huaxiang (floral). Any tieguanyin that successfully fills out the entire palate with thick velvety cream in the mouthfeel all while remaining fragrant with sweet mature floral aftertaste and sweetness is something else indeed.
Steep many times to see the way that the early grassy florals build in body as the creaminess builds, and eventually subsides to long-lingering aftertaste.
Use 4g of leaves for a medium gaiwan or cup and brew basket. Heat the gaiwan or cup with boiling water and pour out. Add leaves, rinse leaves with 205 degree water for less than a second. Steep each round for 3-5 seconds, increasing time by 3 seconds each steeping after the third steeping. Enjoy at least 15 infusions.
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Master Zhang's Top Grade Traditional TieguanyinVerdant Tea (Special)
Bi Family Top Grade Anxi Gande TieguanyinVerdant Tea (Special)
Master Zhang’s 15yr Aged TieguanyinVerdant Tea (Special)
Master Zhang's 15 Year Aged TieguanyinVerdant Tea (Special)
Master Zhang's GenmaichaVerdant Tea (Special)
Master Bi's Top Shelf LapsangVerdant Tea
This is one of the Reserve TOMC offerings.
The dry aroma is incredibly sweet, & brings to mind the color orange, like the Day Lilies blooming in my yard.
I love the color green, it is my most favorite color, & one of my favorite things about Tieguanyins is the amazing almost irridescent green. This one looks pretty much the same as other TGYs: Beautiful!
I followed the recommend steeping parameters, using my test tube steeper (I LOVE that thing), as it allows me to control the steep time a little better.
The first steeping was a pale yellow, delicately floral, & in my mind I saw a field of buttercups.
The second steeping became even more floral & sweet, & I thought of when my kids & I used to make candied violets.
The Third steeping created a scene (in my mind) of tiny spring flowers: violets, wild strawberry, wild onion. Tiny flowers bloom all over my yard & my neighbors yards in the early spring.
Beginning with the 4th steeping, the florals began to gradually diminish the be mixed with a growing green flavor & a creaminess as well.
This is a lovely Tieguanyin. As with the other Reserve TOMC teas, I’m not sure that it’s really that spectacular, but it was a pleasure to drink.
This was my birthday tea, made possible by the lovely and talented Lily Duckler. Thank you so much, Lily! This tea does not disappoint. I am a big fan of the early spring tieguanyin and I was interested to compare that with ‘Top Grade’ tieguanyin. I was so happy to have the opportunity!
The top grade smells a little different: more mild. After the rinse it smells amazing. Visually it has less stems and is a little more uniform. The taste has similar notes, of course, but this one is a lot more floral. I was getting lilac in addition to the springtime daffodil taste that the regular tieguanyin has.
I am treasuring this tea. It is only for special occasions — like my birthday and my 111th tasting note! Thanks again, Lily. You and Verdant continue to amaze!