Hand Picked Autumn Tieguanyin (2012)

A Oolong Tea from


87 / 100

Calculated from 35 Ratings
Tea type
Oolong Tea
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Oolong Tea Leaves
Butter, Cut grass, Honeysuckle, Orchid, Apricot, Baked Bread, Cedar, Cream, Flowers, Honey, Mineral, Orchids, Berries, Fir, Grass
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Loose Leaf
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Typical Preparation
Use 11 oz / 316 ml of water
Set water temperature to 190 °F / 87 °C
Steep for 1 min, 45 sec
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70 Tasting Notes View all

“Today I decided to revisit the Month of April selections from the Verdant TOMC. I’m gradually dismantling the file boxes that I’ve been storing those teas in, drinking through each month & then...” Read full tasting note
“1.5 tsp for 300mL water @90C, rinsed, steeped 45 seconds. I admit it: I’ve never done the super-short steeps on oolongs before. Why? I am greedy. I want all the oolong RIGHT NOW. Sometimes that...” Read full tasting note
“Announcement: I’m changing my username from Aeoliana to TeaKlutz. I considered DragonPearlKlutz but damn, that’s long. Anywho, tieguanyin. This wound up being a sipdown. I’m so embarrassed. Here I...” Read full tasting note
“Sipdown! I’ve had this tea for so long haha, the boyfriend and I have had it many more times than I’ve logged it too. It’s actually one he requests quite often. He started with it today, and i had...” Read full tasting note


"A unique and tangy batch of Gande Tieguanyin with notes of apricot and key lime pie…"

The most sought after flavor profiles in Tieguanyin tend to be creamy and floral, but on our last trip to China, our Tieguanyin expert Wang Huimin was lamenting the rarity of tangy Tieguanyin. When she was younger, more farmers were working to coax a potent tangy edge from their leaves. We asked Wang Huimin if she could find an example we could share before the floral spring harvest comes in and she was ecstatic.

This Gande village (Anxi) Tieguanyin has a rich, tangy smell like fresh-baked apricot bread. The first steepings have some of the spicy citrus notes of heicha (dark tea), complimented by creamy undertones. The initial burst of citrus leaves a sweet and cool aftertaste.

The tea really picks up in the second and third infusions with a thicker body, tangier orange notes, and a candy-like sweetness similar to key lime pie with graham cracker crust and whipped cream. In later steepings, a darker woody or nutty flavor begins to come through with fruity apple notes.

This is a departure from our usual saffron-cream orchid profile Tieguanyin from the Bi family, meant as an intriguing counterpoint to demonstrate the diversity of flavor even within a single Tieguanyin-producing village. Take the opportunity to try something different before the late spring and early summer bring back the rich florals for which Tieguanyin is so well-known.

About Verdant Tea

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