An incredibly rich, creamy and summery Tieguanyin with Marigold florals and creamy almond aftertaste. . . .
This is the first time we have been able to secure a summer harvest Tieguanyin from our friends in Anxi. The incredible thing about this tea is that it actually tastes like summer. The mouthfeel is like being enveloped by a warm mist in a sauna or in the forest in the way that the sweetness wraps around the whole tongue. Instead of exotic orchids, the floral elements feel sunny and familiar like marigold, daffodil, or poppies.
The feeling set is a lazy summer afternoon outside. The counterpoint to the warmth is a texture of chilled fresh cream, perhaps to mix in to just-picked berries. There is a velvety sensation paired with vegetal sweetness of french green beans that evokes the feeling and smell of young yellow-green grass that is still smooth and soft.
Just when you think that the early steepings are settling into a beautiful summer day, the tea turns in another direction and ups the complexity with buttery florals of saffron moving towards darker exotic fruit like goji berry or dried lychee. The base texture moves from chilled cream to rice pudding, simmered for hours into a thick sweet dessert. The aftertaste hints at slivered almonds and imported Italian Amaretti cookies covered in pearl sugar. Very late steepings see the development of dark amber incense aftertastes and redwood bark.
Date of Picking:June, 2012
Location of Picking:Anxi County, Fujian, China
What Was Picked:Large, thick spring leaves, shaken to bruise the edges and partly oxidized.
Quantity Acquired:This is a twelve pound edition.
Sourcing Agent(s):Weiwei Ren
Brewing Hand Picked Tieguanyin
Use 2 tsp of tea and 6-8oz of water. Rinse leaves once with 208 degree water. Steep for 20 seconds. Enjoy at least 6 infusions. If possible, use filtered water. Lighter oolongs can be sensitive to very hard tap water. Try to use a large brew basket or steep the leaves loose to allow them to fully unfurls and infuse the optimum flavor. If you can’t, don’t worry about it- good oolong is super forgiving! We recommend doing small 6-8 oz infusions and resteeping the leaves multiple times to see how the flavors change. Here are our steep times in seconds from first to sixth steeping: 20, 15, 15, 15, 20, 25.
Gongfu Style Brewing (Recommended Brewing Technique)
Use 5g of tea for a 4-5oz gaiwan or yixing clay teapot. Pour boiling water into pot and immediately pour out into pitcher. Pour this rinse over the pot and cups used. The rinse helps open the leaves up slightly for the first infusion. Steep for 3-6 seconds each infusion, and enjoy at least 18 infusions. Increase time as the tea starts to get lighter. If you don’t have special equipment, just use pyrex cup measure, a small mug, or any vessel around 4oz. Pour through a strainer if you have one, or use a fork to stop the leaves from pouring into your cup.
Wang Huiming Taste Training
"When David and Wang Huiming discovered that they had the same taste in oolong, she offered to train him formally in tasting tea. What followed was a long journey to distinguish the finest Tieguanyin in the world by picking date, time, weather, and even altitude based on taste alone...The Story of Tieguanyin
"Imagine being the old farmer and tasting something so different for the first time, realizing the value of Guanyin's gift...Meeting Weiwei
"She had an experience as a child being given the most incredible cup of Tieguanyin imaginable, from her father who collects the absolute best teas as a hobby. Who knows how good the cup she tried as a five year old was. The memory has made it the perfect cup...