Partially oxidized traditional Tieguanyin recalls sweet and savory kettle corn with woody incense undertones and a touch of tart berry . . .
Master Zhang of Daping Village has a running love affair with traditional partially oxidized Tieguanyin. He remembers learning the craft of roasting tea from his father long before greener Tieguanyin became popular across China. If you visit Master Zhang’s house high in the mountains, this is the tea that he will brew for you as a guest. His passion comes through in the aroma and flavor of his Traditional Tieguanyin.
The wet leaves have the sweet and savory combination that makes kettle corn so appealing. The aroma is almost thick and rich enough to eat, somewhere between roasted corn and sweet miso.
The first steepings are intensely bold- with a texture and flavor of whipped Yukon Gold mashed potatoes, and a deep woody note like sandalwood incense. In later steepings the flavor moves into cinnamon-spiced caramel sticky buns, complemented by a tart schisandra berry and savory almond aftertaste.