Hand Picked Autumn Tieguanyin (2011)

I purchased the 5 for $5 sampler in late spring and this was the first one I decided to try. I have recently fallen in love with Tieguanyin and Verdant’s Autumn harvest immediately struck me with how different it was from the Spring harvest Tieguanyin teas that normally drink.

I loved the subtly sweet floral notes that stand out in the first steep of this tea. I actually think that it may be my favorite, which is unusual for me, I normally prefer the second or third steep most with Tieguanyin. It could just be my sweet tooth talking since I am a sucker for anything sweet.

I was impressed with the fact that I was able to resteep this so many times. I finally stopped around 6, but only because I need to switch to an herbal tea if I want to get any sleep tonight. I wish I would have purchased more than an ounce of this when it had an extra 25% off the clearance price.

There’s something heavier, more substantial to this TGY than I’m used to— After reading the description, I think maybe I’ve just never had good autumn TGY. Buttery and creamy is an accurate way to describe this. I actually didn’t find it especially floral, I mean, no more than usual for a TGY. But I tend to prefer grassy to floral anyway.

It’s not raining today, but it’s the kind of day I like to put on some storm-sound mp3s and just relax with a fine tea, perhaps while idly browsing some tea-themed forums or blogs. It’s a lovely way to spend an afternoon before having to go in to work for a late closing shift.

I received a generous-sized sample of this in my first order from Verdant. About a month ago, I was able to do my first tasting (gaiwan brewing) and again got to have a cup via gaiwan brewing a couple of days ago. And I still have about 3g left, which I will try the western method.

The description of this tea, as with other teas from Verdant, is very accurate. What is really neat about Verdant’s descriptions of their own teas is that the flavors/aromas they describe are specific, but usually flavors or aromas that aren’t too out-there. Meaning, most people are familiar with those things and could actually imagine how they taste.
So when I’ve tasted their teas, I feel like I’ve been able to identify with their description… which is nice! Either they take good notes and their teas are just that good/distinct!

Anyway, this tea does start off sweet… not like the sweetness from fruit or vegetables, but more sugary-sweet. Rock candy isn’t too far off. It’s not an intense sweetness like gyokuro, but it is quite good. There is a floral aroma too… I would have guessed it’s like orchids, and that too, matches their description.

From steeps 3 and on, and especially later ones, it becomes very juicy, and the initial taste that hits your mouth is very much like lime. I think it is this lime-like flavor, which is just a bit astringent, that makes the tea feel juicy, or mouth-watering.

Somewhere out in steep 5 I felt like I was drinking apple juice. It came out for just one cup and was gone by the next, but it was a delicious surprise.

On the brewing I had a month ago, I distinctly remember somewhere later (maybe steep 7) the cup tasted just like smooth, sweet cream. It only lasted for one cup, but it was really nice!

I think I’ve gone about 10-12 steeps each time..maybe more. It could probably keep going, but for me at least, it had lost interest. I don’t feel compelled to buy more of this tea for myself, but I’m really glad to have tried it.

if you have ever wanted to sprint through a field of honeysuckle at sunset, this is that tea.

it’s the first Verdant Tea i’ve tried — it certainly won’t be my last. the family of farmers responsible for this tea must be enchanted. each cup of this Autumn Tieguanyin has yielded a flavor that is incredibly deep yet light as a feather. it’s youthful, but also wise. this tea conjures a willingness for expansive, open thought – bright and clear as a bell.

definitely floral in flavor, but never verging on perfume. it’s a journey at dusk.

OH. MY. GOD. O_O

Never had TGY that was anything like this. Full note later – just jad to post immediately after first sip :)

I am enjoying every steeping I can squeeze out of these leaves. The dry rolled leaves are bright and unfurl beautifully, with a strong floral fragrance and hint of grassiness. I don’t feel the grassy flavor come across in the liquor. Instead, it’s a beautiful pale gold delight that doesn’t easily go astringent on me. Deep butter and cream flavors might make this my very favorite tieguanyin that I have yet to try. It’s even excellent cold should your toddlers distract you from your cup until it’s room temperature. I love the texture as you drink it, and the fantastic sweet “oil” that coats your tongue for a moment after. It’s perfect.

I’m sitting with a cup of this, listening to my cat gently snore, and wondering when my throat ache will clear up. Since I’m not 100% well, I won’t rate this tea at the moment, I’ll just write up a few notes about it. The dry leaves are balled up into pearl sized greenness, of the brilliant kind, with a splash of yellow and brown here and there. They are very attractive, and smell gently floral and sweet. They very quickly open up – most are half open after the quick rinse they received before the first cup, and by the third steep they are fully open. Make sure to give them plenty of room to grow, as the leaves are large and full, and filled my gaiwan in no time. The tea brews a delicate, pale amber, and steeps very quickly. I was worried that it would be very vegetal, but it leans more towards the sweet and floral range of “green” oolongs, and the vegetal notes are very faint, and make the tea more refreshing. I have a feeling that this tea will cold brew very well. It grows sweeter and takes on tastes of lightly roasted greens in later steeps. Once again, the leaves are very attractive opening up, so if you have a glass gaiwan, this is a tea for it. Lovely tea for a sunny, lazy afternoon, or for a post lunch treat.

i’m very sad because i broken my first yixing pot that i had dedicated to black (laoshan black in particular).
if someone know how to fix it ….
so today i decided to try out this tea,
i don’t like green or green oloong tea but i read so wonderfoul things about this
so i decided to give it a try.

i brewed it occidental style in glass teapot 5 gr for one mug of water
3 min step 95 degree

1 step i recognize immediatly that this is a quality tea… have a strong green taste
sort of vegetables light infuse. this don’t drive me crazy…

2 step better more sweet more buttery less vegetables.i recognize the saffron mentioned
in description. Astringent.

3 step more or less like the 2 a little bit more of astringency

finally this is a good tea absolutely,
i like it more than the other tea of this kind i ever tried.
but…. this is not my type of tea.
this is the reason i don’t wanna rate it.
I fell the complexity but i can’t judge something i don’t understand at all.

BTW i want try it also in gaywan.
gonfu is more “respectful” for this tea, hoping tea pay me back. :)

Overall very good and refreshing. Spring in a cup :)

Just tried this much-anticipated tea for the first time with Verdant Tea founder and importer David Duckler. I am a HUGE fan of the Spring picking, so I could not have been more excited.

When I smelled it dry, there was something I couldn’t identify…something sweet but not floral. The wet leaves smell like, no kidding, spinach and asparugus sauteed in an INCH of butter. It is SO rich and sweet and dark green. The Spring is light-footed and fancy; the Autumn is a down-to-earth older brother.

It’s far more vegetal than floral, a change that floored me (considering the extreme orchid and lilac of the Spring). The butter is rich and sweet but never overpowering. There is a slight metallic taste; David and I debated about the best way to characterize it, because it’s absolutely not a negative quality. It’s more like the metallic taste in the mouth when one drools, or the mouth is watering. That really threw its weight behind the asparugus and spinach experience.