1.5 tsp for 250 mL water @ 90C, steeped 3 minutes Western style, first infusion.
Tieguanyins are one of my favourite things to drink.
I adore the 2012 Autumn Harvest Tieguanyin from Verdant, greatly enjoying its depth and snap. The 2013 Spring is creamier, a bit more suggestive of orchids, almost like a Quangzhou milk, and more — well, springlike, fresh and new. The creaminess stands out for me, suggeting sweetness and vanilla. Lovely.