Dood. Robust and alive throughout, there is nothing trifling or lackluster about this TiKwanYin. Superior.
“Dood. Robust and alive throughout, there is nothing trifling or lackluster about this TiKwanYin. Superior.” Read full tasting note
“excellent balance between texture, aftertaste, and aroma. Walker Tea Review #284. Score= 93” Read full tasting note
“I absolutely adore the appearance of this tea as dry leaf. The balled leaves look like small rough emeralds, with dazzling bright green edges and veins and dark black green leaves, all neatly...” Read full tasting note
A Fall harvest old bush oolong, plucked in October and lightly roastedDry Leaf Aroma: Floral with fresh dairy notes Wet Leaf Aroma: Deep and lush with sweet honeysuckle, lilac and cream Body: Waves of tropical vanilla notes roll off the delicate chartreuse colored infusion. A sophisticated balance is struck between the candy-like sweetness and delicate structure. Each limpid brew carries the weight and memory of an elegant french pastry. A most expressive and full bodied tea with pure flavors and gorgeous hues. Finish: Bright citrus with a clean, glacial coolness Qi: Light and uplifting
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2009 Anxi High Fired TiKwanYinThe Mandarin's Tea Room
2015 Anxi High Fired TiKwanYinThe Mandarin's Tea Room
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I absolutely adore the appearance of this tea as dry leaf. The balled leaves look like small rough emeralds, with dazzling bright green edges and veins and dark black green leaves, all neatly curled and tucked into compact forms, true tea gems. It’s a vivid example and while I know that my brewing of the tea was not on par with Tim’s, I still found it delectable, full of warm floral-scented breath and a creamy, rich custard-like texture. In my own brewing, I found a delicious foible for morning brain fog and a light, airy blossom scent in the gaiwan and from the top of the cup.
Full blog post: http://tea.theskua.com/?p=197