Tie Guan Yin Deep Roasted

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
banana, Char, Cinnamon, Coffee, Floral, Graham, Leather, Mineral, Molasses, Saffron, Smoke, Tobacco, Vanilla, Violet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 6 g 4 oz / 118 ml

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  • “After the horrible experience I had with their Quangzhou Milk Oolong, I have not had much of a desire to review many other Tealyra products. I tried this one for the first time in a gongfu session...” Read full tasting note
    90

From Tealyra

Our luxury Deep Roasted Tie Guan Yin is a special Taiwanese grown oolong unlike anything we have tried before! Tie Guan Yin is in our opinion, the most popular oolong; it is a variety of Chinese oolong that is prized for its floral properties, and pure, fresh flavor. Roasting Tie Guan Yin removes most of its floral notes, and produces a dark, deep, and mellow oolong flavor. Grown and specially produced in Taiwan, our Deep Roasted Tie Guan Yin is aromatic, flavorful, and invigorating! The leaves of are crinkled, and dark brown in color, unlike traditional Tie Guan Yin that has bright green rolled leaves. Once steeped, it produces a lovely amber colored infusion, with flavors of burnt caramel, molasses, cocoa, and heavy toasted notes. Deep Roasted Tie Guan Yin has a strong body, zero astringency, and is wonderfully fruity! Try our Deep Roasted TGY, and allow for a longer steep to bring out all its unique properties!

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1 Tasting Note

90
829 tasting notes

After the horrible experience I had with their Quangzhou Milk Oolong, I have not had much of a desire to review many other Tealyra products. I tried this one for the first time in a gongfu session back in August and remembered really liking it, but for whatever reason, I never got around to posting a review. I was craving oolong all day yesterday though, and when I realized that I still had enough of this left for a couple of sessions, I plowed through the last of it.

I prepared this tea two ways. The first session was gongfu. After a 10 second rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 195 F water for 10 seconds. This initial infusion was followed by 10 additional infusions with an increase of 2 seconds per infusion. Steep times ranged from 10-30 seconds. The other session was a three step Western infusion. Following a brief (10 second) rinse, I steeped approximately 1.5 teaspoons of loose tea leaves in 8 ounces of 195 F water for 2 minutes. Additional infusions were conducted at 3 and 5 minutes respectively.

With regard to the gongfu session, I noticed that the dry leaves produced a lovely aroma of flowers, char, and coffee. After the rinse, I noted scents of saffron, vanilla, char, roasted grain, coffee, and cinnamon. The initial infusion produced a near identical aroma, as well as powerful flavors of saffron, violets, char, roasted grain, vanilla bean, graham cracker, cinnamon, caramelized banana, coffee, and molasses. Subsequent infusions really emphasized the melding of floral, savory, and roasted notes. I noted emerging aromas and flavors of tobacco, leather, and woodsmoke. There was also a slight minerality that emerged on the finish. The last 3 infusions were heavy on the mineral, smoke, char, tobacco, and leather notes, although I was still able to detect traces of violet, coffee, vanilla bean, and cinnamon in the background.

The Western infusion was much smoother with a more seamless integration of flavors. The floral aromas and flavors were milder, and the cinnamon, molasses, char, roasted grain, coffee, vanilla bean, and caramelized banana notes were very pronounced. The tea held its aroma and flavor well, with the minerality only becoming noticeable on the second infusion and not playing a significant role until the final infusion.

Overall, I really like this tea. I’m not really sure how it stands up to some of the higher end Taiwanese Tieguanyins on the market, but for an introduction to the unique Taiwanese take on this varietal, this is truly exceptional. The tea holds its aromas and flavors well through multiple infusions. I’m still far from the most proficient at gongfu brewing, but when even I can produce something that still retains considerable strength and complexity through 8 or 9 consecutive steepings with this tea, I really think that speaks for itself. Even with the longer steep times involved in a multi-step Western infusion, this tea went the distance. All in all, I’m impressed. This is a nice little oolong for the money.

Flavors: banana, Char, Cinnamon, Coffee, Floral, Graham, Leather, Mineral, Molasses, Saffron, Smoke, Tobacco, Vanilla, Violet

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML

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