From the Lewis and Clark TTB.
Brewed gongfu-style with gaiwan. Steeping times: 3, 3, 3, 3, 6, 6, 6, 6.
I haven’t had many Tieguanyin’s, so picking out the complexities was difficult for me. Trying to go beyond “floral” here.
The leaf has a flora aroma, an early spring air filled with the delicate fragrances of purple, light blue, dark blue, pink, and yellow flowers. I imagine bumblebees and honeybees, dusted with pollen, flitting from flowerbed to flowerbed. The liquor is pale yellow, clear, and bright. Full-bodied yet light. The texture becomes creamier and more buttery with every infusion, and the taste changes to candy sweet, evocative of candied flowers.
The tightly rolled light green leaves quickly unfurl. Each one is surprisingly small and thin for a lightly oxidized oolong.