Here is another oldie, coming to you likely from either late May or early June. Quite frankly, I have stopped even roughly dating my sipdowns in my review notebooks, so all of my notes are out of order. I just seem to vaguely recall finishing what I had of this tea around that time. Clearly, organized is one thing I am not. Anyway, I found this to be a quality Tieguanyin, and actually, I enjoyed it more than the premium offering from the same producer.
I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 194 F water for 8 seconds. This infusion was chased by 18 additional infusions. Steep times for these infusions were as follows: 10 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 10 minutes, 15 minutes, and 20 minutes.
Prior to the rinse, the dry tea leaves produced aromas of lilac, gardenia, vanilla, orange blossom, baked bread, cream, and custard. After the rinse, I noted new aromas of butter, sweetgrass, honey, watercress, and coriander. The first infusion brought out aromas of violet, pastry, and orchid as well as somewhat more amplified sweetgrass, coriander, and watercress scents. In the mouth, the tea liquor presented notes of sweetgrass, watercress, coriander, butter, cream, violet, baked bread, and pastry that were chased by pear, green apple, spinach, orange blossom, tangerine, honey, and sour apricot hints. The subsequent infusions introduced aromas of cinnamon, tangerine, sour apricot, and orange zest. Notes of cinnamon, orange zest, minerals, plum, lemon zest, sesame, white peach, and white grape appeared in the mouth alongside belatedly emerging custard, orchid, lilac, and gardenia notes and hints of vanilla and plum. I also noted more prevalent impressions of sour apricot, pear, green apple, spinach, and tangerine. As the tea faded, the liquor emphasized notes of minerals, pear, sweetgrass, coriander, butter, orange zest, white grape, green apple, cream, and watercress that were backed by subtler, thinner notes of spinach, tangerine, sour apricot, sesame, honey, baked bread, and violet.
This was a ridiculously flavorful, satisfying Tieguanyin. While I also enjoyed the premium Changkeng Tieguanyin that What-Cha offered, I found this one to be deeper, livelier, more memorable, and more textured overall. I would definitely be willing to recommend it to fans of jade Tieguanyin.
Flavors: Apricot, Baked Bread, Butter, Cinnamon, Citrus, Coriander, Cream, Custard, Floral, Gardenias, Grass, Green Apple, Honey, Lemon Zest, Mineral, Orange Blossom, Orange Zest, Orchid, Pastries, Peach, Pear, Plums, Spinach, Vanilla, Vegetal, Violet, White Grapes