Country of Origin: China
Leaf Appearance: dark, tightly rolled
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 205 degrees
Preparation Method: porcelain gaiwan
Liquor: very pale amber
This tea was originally harvested in the spring of 2008. The taste was surprisingly subtle and sweet. Very faint floral and fruity notes came to the forefront along with a pleasant woodiness. With each subsequent infusion it became fuller bodied and earthier. There was a roasted quality but it was not as deep as what I’ve experienced with other aged Tieguanyin. The finish was dry and had a lingering raisin-like aftertaste. Although this tea was fairly mellow, I was able to get around ten consecutive infusions. I enjoyed this tea but I generally prefer a darker roast. It’s just a matter of personal preference but there are certainly days where I would crave a more mellow tea like this one. One of the things I love about Verdant Tea is that they often share the stories behind their teas. The owner of the company, David Duckler, wrote an excellent article on how this tea was sourced with the help of tea master Wang Huimin.
You can find out more about this tea here.