Imperial Tie Guan Yin Fujian Spring 2016

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Cream, Drying, Floral, Herbaceous, Orchid, Peach, Round, Sweet, Warm Grass, Tangy, Vegetal, Violet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Rasseru
Average preparation
195 °F / 90 °C 5 g 4 oz / 120 ml

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  • “This is a sipdown of a TGY I bought in the spring of 2016. I steeped 5 g of leaf in a 120 ml teapot at 195F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 120, and 240 seconds. The first steep is...” Read full tasting note
    90

From Yunnan Sourcing

This is the highest grade of Tie Guan Yin normally available. Picked in a small window of just 2 days during the spring and autumn harvest and hand-processed in small batches to achieve a high level of aroma and full Guan Yin taste! Also known as AAA Grade!

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1 Tasting Note

90
316 tasting notes

This is a sipdown of a TGY I bought in the spring of 2016. I steeped 5 g of leaf in a 120 ml teapot at 195F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 120, and 240 seconds.

The first steep is grassy, tangy, and very floral. In the second, notes of orchids, violets, cream, peach, and grass become more prominent. (I never actually thought I’d use the descriptor “sweet, warm grass,” but that’s exactly what this is.) Though the tea isn’t astringent, it has a drying quality in the mouth. The wonderful peachy florals continue for around six steeps, and are joined by herbaceous and vegetal notes later in the session.

I’m finding that the better (and pricier) the Tie Guan Yin, the harder it is to pick apart the flavours. Maybe for this type of tea, quality is measured by its smoothness and consistency rather than its variety or evolution. Anyway, I’m sure this tea also deteriorated somewhat due to age. I look forward to opening my 7 g packet of 2016 Competition TGY.

Flavors: Cream, Drying, Floral, Herbaceous, Orchid, Peach, Round, Sweet, Warm Grass, Tangy, Vegetal, Violet

Preparation
195 °F / 90 °C 5 g 4 OZ / 120 ML

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