“Uh oh, first to review this one? Eep. Dry tea smells quite vegetal. Almost overwhelmingly. First infusion (204F/30s) Smells floral. Smooth, light, buttery. Delicious. I think I’d prefer it to be...” Read full tasting note
“This oolong is still ridiculously awesome. On my oolong kick, so I decided to gongfu some of this tonight. Yes, it’s a bit late for caffeine, but I realized I haven’t drank this in ages and it’s...” Read full tasting note
“To set the scene, yesterday in Minneapolis was perfectly sunny, just hot enough to make you move a bit more slowly than usual. Humidity was hanging in the air, and the smell of grass and new...” Read full tasting note
Spring 2012 New Batch!
The leaves, air shipped to us just days after picking, have an incredible aroma, like sweet cream, saffron, vanilla orchid and flaky pastry. The first steeping is a quiet introduction with juicy textures and a distinct goji berry flavor that is both dark and refined as well as tart and sweet. It is the aftertaste that truly begins to leave an impression. First, there is an intense tingling on the tongue, followed by spearmint sweetness and a subdued honeysuckle floral quality.
Later steepings allow the webcam jobs leaves to unfold and begin to truly infuse the full-bodied texture of this Tieguanyin. The closest flavor analogy is Indian rice pudding with saffron and almond slivers, followed by an aftertaste of vaporous vanilla and orchid notes teasing the palate.
The creamy notes act as a foundation for a growing juiciness that is closest to biting into fresh mango, and a comforting green quality much like fresh parsley tempered by a rosewater sweetness. The aftertaste continues to build until it seems that the back of the throat has been coated with warm milk and honey.
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