2003 Aged Tieguanyin
2003 Aged Tieguanyin
Crafted By Master Zhang
- truesavory65roasted chestnut, barleytruespice75mint, nutmeg, limestone mineralitytruefloral35honeysuckletruefruit55elderberry
- savory - roasted chestnut, barley
- spice - mint, nutmeg, limestone minerality
- floral - honeysuckle
- fruit - elderberry
- DATE OF PICKINGSpring 2003
- Daping VillageAnxi, Fujian
- TieguanyinTea Varietal
Master Zhang re-roasted this classic Tieguanyin varietal every year for five years to control for moisture and maintain a slow even process of change, slowly building up powerful woody undertones, cooling sensation, and deep dark fruity flavor. Master Zhang follows the weather and the specific qualities fo each picking from his biodiverse mountain plot for all finishing and roasting, using all his senses to bring out etc natural qualities of the tea, so even with so many years of age and roasting, the power and structure of true high mountain Tieguanyin has not been obscured, rather it has been strengthened by exquisite craft.
Master Zhang also recommends:
- 1990 Aged TieguanyinThis limited 1990 harvest of aged Tieguanyin stands out as unique from the others because the leaves were hand-processed by Master Zhang using traditional Oolong Revival style, where one end of leaf is slightly curled and the other is extended. Master Zhang describes the shape as a ‘dragonfly’. These leaves were turned and fluffed three times the normal standard for modern Tieguanyin. The result of this unique processing and the 25 years of age creates a deep shu pu’er-like earthy flavor most similar to the clean fermentation of Xingyang shu pu’ers. We have never tasted anything like this in an oolong. It has the foresty richness of shu pu’er but the sweet caramel aftertaste of oolong.
- 2000 Aged TieguanyinMaster Zhang is making some of the finest Tieguanyin in the world. Based in Daping village at the very highest peaks of Gande, Anxi. His terraced fields are overgrown with wildflowers, and fed by naturally sweet and clear mountain spring water. Master Zhang rarely releases such mature aged Tieguanyin, but when he does, the result is intensely rewarding. The slow and subtle roasting and aging process adds deep lingering spice to the Tieguanyin florals.
- 1985 Aged Se Zhong Oolong
Many of Master Zhang's oldest tea plants are 'se zhong' varietals, teas other than Tieguanyin that flourish in Anxi. Master Zhang's grandparents and forebears planted Ben Shan, Mao Xie, and other sezhong varietals on their high mountain peak above Daping decades ago. Master Zhang picked these leaves in 1985, carefully re-roasting this mixed se zhong harvest every year for almost ten years. The tea was allowed the tea to rest for another twenty years before this beautiful cache was released The deep, dark mineral notes and fruity sweetness of se zhong oolong become alluringly foresty, a great example of "yun" - the physical sensation of the tea in the throat and the lingering cooling electric aftertaste and texture that fine teas create. The longer this tea steeps, the more intense woody and cooling qualities it reveals.
- 56-821230 seconds15-307621210 seconds35122128 hours
oz.use 212° watersteep 30 secondsresteep many times
add 15-30 sec. each infusion
Gongfu7 g.6 ozuse 212° watersteep 10 seconds
add 3 sec. per steepingenjoy many steepings
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy