Autumn Reserve Tieguanyin (2016)

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Butter, Cream, Floral, Grass, Honey, Honeysuckle, Melon, Sweet, Violet, Cantaloupe, Lettuce, Mineral, Orchid, Parsley, Saffron, Vanilla
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 5 g 4 oz / 118 ml

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2 Tasting Notes View all

  • “Now this is gold. I’m not quite sure where the florals fall, except for honeysuckle and maybe a bit of violet, but I know that they’re vibrant and full. Butter, cream, and melon fruit notes...” Read full tasting note
    93
  • “I just had to squeeze in another sample sipdown before the month officially ended. I had been wanting to find the time to try this tea for at least 2 weeks. I finally got around to it today. I’m...” Read full tasting note
    92

From Verdant Tea

This true Tieguanyin varietal tea grows on the highest mountains of Daping in Anxi, shaded in mist and fed by sweet mountain spring water. Master Zhang’s biodiverse tea fields bring deep floral and creamy complexity to his tea. This picking is from his thirty to sixty year old tea plants, made with the finest leaves, and carefully hand processed as a celebration of how beautiful the newer greener style of Tieguanyin can be.

About Verdant Tea View company

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2 Tasting Notes

93
1230 tasting notes

Now this is gold. I’m not quite sure where the florals fall, except for honeysuckle and maybe a bit of violet, but I know that they’re vibrant and full. Butter, cream, and melon fruit notes interplay across my messy gongfu session to create a very sweet, rich, and delicate profile.

I’ll have to keep a look out for future Reserve Tieguanyins from Verdant in the future. This one is definitely a winner. Too bad it’s only a sample.

Steep Count: +4

Mom has been stealing cups, so I don’t have an exact number, but it’s her birthday after all.

Flavors: Butter, Cream, Floral, Grass, Honey, Honeysuckle, Melon, Sweet, Violet

Preparation
200 °F / 93 °C 5 g 4 OZ / 118 ML

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92
1031 tasting notes

I just had to squeeze in another sample sipdown before the month officially ended. I had been wanting to find the time to try this tea for at least 2 weeks. I finally got around to it today. I’m glad I ended up doing this because this was a great tea with which to end the month.

I prepared this tea gongfu style. After a quick rinse, I steeped 5 grams of loose tea leaves in 4 ounces of 208 F water for 6 seconds. This infusion was chased by 13 subsequent infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes.

Prior to the rinse, I detected aromas of violet, honeysuckle, lilac, and hyacinth. The rinse brought out aromas of sweetgrass, cream, vanilla, and butter. The first infusion brought the floral and savory aspects of the tea’s bouquet together while also offering hints of orchid and saffron. In the mouth, I mostly picked up traces of butter, cream, vanilla, and sweetgrass balanced by flowers. Subsequent infusions brought out the floral notes before quickly tailing off to emphasize emerging honey, leaf lettuce, parsley, and mineral impressions. A hint of cantaloupe emerged fairly late in the session. The later infusions were heavy on minerals, grass, lettuce, and parsley. Cream, butter, honey, and cantaloupe lingered in the background.

The tea’s lovely floral tones faded fast, but it brilliantly maintained its savory and vegetal aspects. The soft mineral aromas and flavors and smooth, consistent body also showed off the quality of the terroir from which this tea originated. This was another high quality Tieguanyin. When Master Zhang hits the mark for me, he really hits it hard.

Flavors: Butter, Cantaloupe, Cream, Floral, Grass, Honey, Honeysuckle, Lettuce, Mineral, Orchid, Parsley, Saffron, Vanilla, Violet

Preparation
Boiling 5 g 4 OZ / 118 ML

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