“AH-mazing. Love this one. It is everything that I love about a green, unroasted tieguanyin. Floral, sweet, buttery. An exceptional example of this type of tea.” Read full tasting note
“Sitting in a garden, surrounded by delicate spring flowers, eating a cream puff…or maybe a bowl of whipped cream…yup, that pretty much describes this tea :) Sipdown ps…after several steepings, you...” Read full tasting note
“This was my birthday tea, made possible by the lovely and talented Lily Duckler. Thank you so much, Lily! This tea does not disappoint. I am a big fan of the early spring tieguanyin and I was...” Read full tasting note
Verdant Reserve Club – June
We met Master Zhang on our spring trip to China, where he was kind enough to drive us four hours from the Anxi county seat to his mountainside terraces at the highest elevation spot in Gande, past Daping. In terms of traditional regional quality pecking order, Master Zhang is in about the best spot for Tieguanyin in the world. He and his wife, along with his parents do most of the picking and all of the processing on their fine oolongs, and this one is entirely hand made from the choicest leaves.
This tea is an excellent example of the mastery involved in balancing sweet florals, creamy notes, and grassy notes. In Anxi, most tieguanyin is grouped as either naixiang (creamy), or huaxiang (floral). Any tieguanyin that successfully fills out the entire palate with thick velvety cream in the mouthfeel all while remaining fragrant with sweet mature floral aftertaste and sweetness is something else indeed.
Steep many times to see the way that the early grassy florals build in body as the creaminess builds, and eventually subsides to long-lingering aftertaste.
Use 4g of leaves for a medium gaiwan or cup and brew basket. Heat the gaiwan or cup with boiling water and pour out. Add leaves, rinse leaves with 205 degree water for less than a second. Steep each round for 3-5 seconds, increasing time by 3 seconds each steeping after the third steeping. Enjoy at least 15 infusions.
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