Light Roast Anxi Traditional Tieguanyin

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Not available
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Terri HarpLady
Average preparation
205 °F / 96 °C 1 min, 30 sec

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17 Tasting Notes View all

  • “Quick backlog, forgot to note this one down earlier - glad I'm getting some flavour from it now, even if I was somehow managing to confuse it with Yu Lu Yan Cha Black! Having a second infusion now...” Read full tasting note
    81
    kittenna 2229 tasting notes
  • “I had a nice lunch at the London Tea Room with my friend today. I drank a pot (including resteep) of Shu Puerh, she had a pot of Ginger Lemongrass. Of course, we sampled each others teas. She...” Read full tasting note
    Terri HarpLady 2895 tasting notes
  • “Ohhhh I got my oolongs in the mail. Let's talk this tea. I smelled the dry leaf of the Spring TGY and it reminded me a little of the raw butternut squash I had cut up recently. THEN I opened...” Read full tasting note
    98
    DaisyChubb 504 tasting notes
  • “Oolongs....someday I will find one that doesn't have that taste that I dislike. This one is close. Ill go through the multiple steepings to give this a full shot, but I don't think ill likely be...” Read full tasting note
    Silaena 4830 tasting notes

From Verdant Tea

A commanding and perfectly balanced Tieguanyin that tastes like pineapple upside down cake and banana sticky rice. . . .

We brought in a limited 5lb batch of this traditional light-roast Anxi Tieguanyin in honor of reconnecting with long lost friend and Tieguanyin master Wang Huimin after two years of searching for her without luck. This tea is lightly roasted to bring out an immense complexity in what Anxi high mountain Tieguanyin has to offer. Wang Huimin recounted to us one evening how the smell of this tea reminds her of childhood as her parents started trying a lighter roast than the deep charcoal firing of old-style Tieguanyin.

The aroma of the leaf is in fact highly nostalgic, reminding us of the perfect Minnesota morning with the small-town smell of dewy alfalfa grass in the air and the savory sweet wafting steam of steel cut oatmeal simmering on the stove with fresh brown sugar melting into the pot.

The early steepings have the sweetness of chewing on sugarcane stalks followed by the herbaceous notes of basil or tulsi leaf. The mouthfeel quickly becomes rich and full lingering on the tongue like a cold glass of homemade carrot juice. This is only the beginning. The next steepings evolve into a full-blown desert platter.

The strongest taste is that of pineapple upside-down cake soaked not in rum, but in a 10-15 year citrusy Highland scotch. The aftertaste lingers like steamed thai sticky rice and becomes thicker and thick until it is more like banana cream pie. An almond biscotti note comes through in later steepings, along with tamarind and candied orange rind. The movement on the palate from rich dessert flavor to tart citrus evokes a perfect caramel apple.

About Verdant Tea View company

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17 Tasting Notes

81
2229 tasting notes

Quick backlog, forgot to note this one down earlier – glad I’m getting some flavour from it now, even if I was somehow managing to confuse it with Yu Lu Yan Cha Black! Having a second infusion now :) For some reason, I’ve been craving “dry” teas lately, as in, ones that are light and non-vegetal, which this one is. Hits the spot :)

ETA: OH man. Second infusion of this one sat overnight as I passed out early again, and I’m positive it only got better! The oolong flavour is SO strong and delicious now, I could drink this forever!

Preparation
Boiling 1 min, 0 sec
Terri HarpLady

I’ve still got some of this one. I came across it and the aged trad anxi last night while I was reorganizing my teas. About enough for maybe 2 sittings of each.

Kittenna

Yummmm. I really should compare the two. I can never keep straight how they each taste.

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2895 tasting notes

I had a nice lunch at the London Tea Room with my friend today. I drank a pot (including resteep) of Shu Puerh, she had a pot of Ginger Lemongrass. Of course, we sampled each others teas. She didn’t care much for mine (& admittedly, it wasn’t my favorite puerh either, but acceptable). I wasn’t really too excited about her selection, but I do love ginger, so I gave it a go. Unsweetened it was just ok, but with a little stevia, it was really very tasty! Ginger, lemongrass, turmeric, licorice root.

I’ve been home teaching for a few hours, sipping the Light Roast Anxi Tieguanyin. It really reminds me of the sticky rice dessert you get at Vietnamese restaurants, with a mild floral scent & a slightly salty taste. I followed the western brewing suggestions & am currently enjoying the 4th infusion.

Nik

I have to admit to being more interested in your friend’s brew. Ginger and lemongrass are two of my favourite tea things! They’re both so healthy, too, and haldi (turmeric) is also really healthy. A powerhouse of a tea that sounds yummy.

Terri HarpLady

Want a sample, Nik? I bought some!

MsWhatsit

Put one in my box too, I like the sound of licorice root in this.

Nik

I’m overstocked at the moment, Terri, but thanks so much for thinking of me. =)

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98
504 tasting notes

Ohhhh I got my oolongs in the mail.

Let’s talk this tea. I smelled the dry leaf of the Spring TGY and it reminded me a little of the raw butternut squash I had cut up recently. THEN I opened this one up! Now THAT is squash! No, deeper! Definitely pumpkin. Pumpkin and spiced rum and oolong and yeeeah I’m drinking this one tonight.

I’m sure it comes as no surprise that this tea just gives and gives. The flavours evoke so many autumn feelings – I love it! I definitely want to don a knit sweater with a thermos full of this and go apple picking.

My first experience with this tea was with my gaiwan. I just love to get on the boat and take a ride through the flavours as they change. When I see the reference to simmering oatmeal, this tea really evoked a memory of a recipe I have for slow cooked steel cut oats with pumpkin puree and spices, topped with whipped cream. Ah, fall! How I love thee!

Also, let’s not talk about rain. I guess it goes hand in hand with fall here – I only like it when I don’t have to go out in it – and the grey depresses me so! That said, with a tea like this to keep me warm, I think I’ll be okay :)

Easily one of the best TGYs I have ever had the opportunity to taste.

MissMylin

When I moved from Regina to Vancouver, the rain got to me too. We Prairie folk need our sunshine! But teas like this will definitely make it more bearable :)

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4830 tasting notes

Oolongs….someday I will find one that doesn’t have that taste that I dislike. This one is close. Ill go through the multiple steepings to give this a full shot, but I don’t think ill likely be stocking this up.

I do like the initial taste of this one though.

Edit: I’m beginning to think it’s the smell even more than the taste… later steepings of this aren’t half bad.

K S

Someone on Steepster (wish I could remember who) called the taste latex surgical gloves. Now I think latex everytime I sip TGY. lol

Bonnie

What are you looking for? Roasty, floral, buttery?

Sil

Bonnie…with oolongs I’m never looking for anything lol I prefer my blacks but I’m happy to keep trying. There’s a taste/smell to oolongs that makes me scrunch up my nose every time. I think this straight oolong is the first I haven’t hated right away. Batik is maple pecan oolong I can handle too

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163 tasting notes

I appreciated this sample that I received with my order. I have enjoyed every tiguanyin from Verdant, and this is no exception. The light roast is quite pleasing. Being somewhat lazy today, I did 20, 40 and 60 second steepings but put them all in one big cup. I’m sure I’ll get several more infusions. I do not have the gift of discerning and describing all the nuances of each infusion the way people like Terri Harplady do. I’m glad for people like Bonnie, Terri, Azzrian, and numerous others that do this so well on Steepster. All I can say about this particular selection is that it is very good and I’m glad I’m sipping it today.

Preparation
195 °F / 90 °C 0 min, 30 sec
Bonnie

Thanks, I didn’t begin knowing what to say. I just began to do a little and then little more. Helps to have lived a long time I guess.

Donna A

If living a long time was the answer, I should have this nailed by now! Granted, for most of my life, I was not drinking tea, but better late than never.

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94
98 tasting notes

I really do not know how to describe this tea. I brewed it up several different ways and it tastes so good every time. There are hints of sweet potato, which is interesting and various other flavors I cannot describe. I am in love.

Preparation
Boiling 0 min, 30 sec

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92
240 tasting notes

I actually got this as a sample a while back, but I got too caught up in my work, and didn’t get arround to trying it out. Since I’m officially done with classes for the semester as of now.

Anyway, first cup, 15 seconds. I’m really plased with the tea so far. The creamy smoothness of aged Tieguanyins is soemthing that I really enjoy, and this is a paticularly fine example. Better yet, the tea has some amazing fruity qualities, which transition into an interesting aftertaste that lingers for a good two minutes. It’s hard for me to describe what I’m tasteing, but it is certainly pleaseant. The result is a fantastic tea, perfeect for the cold weather in the D.C. area today.

Preparation
205 °F / 96 °C

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100
11 tasting notes

This tea was fantastic, great flavor, lots of nuances, held up for a number of infusions (though the first was clearly the best). If they weren’t already sold out, I’d be ordering more and stocking up. But really one of the best oolongs that I’ve ever had – if more comes available I will easily put in a 4-6 oz order, I liked it that much.

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