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2005 Aged Tieguanyin

2005 Aged Tieguanyin

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Iconic, deeply complex
aged Tieguanyin
Master Zhang preserves a green heart to this tea even after 15+ years of aging and reroasting. His classic Tieguanyin takes on notes of sandalwood, and deep caramel undertones for a cozy, sweet brew.
Spring 2005 ♦ Light Traditional Finish
Iconic, deeply complex
aged Tieguanyin
Master Zhang preserves a green heart to this tea even after 15+ years of aging and reroasting. His classic Tieguanyin takes on notes of sandalwood, and deep caramel undertones for a cozy, sweet brew.
Spring 2005 ♦ Light Traditional Finish
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Crafted by Master Zhang

Environmentalist and award-winning craftsman, Master Zhang is committed to pioneering low-impact tea farming that replenishes natural forests on his high elevation Anxi mountain plot.
 
Master Zhang devotes his energy to introducing rare varietals of tea to increase biodiversity and researching ancient finishing techniques to make rich, aromatic oolong unlike anything else in the world.
    • DATE OF PICKINGSpring 2005
    • Daping VillageAnxi, Fujian
    • ELEVATION1000
    • TieguanyinTea Varietal

    Master 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's slow and subtle roasting and aging process adds deep lingering spice to the Tieguanyin florals. This ten year old harvest is already rich and full of spice.

    This tea is pre-packed into single serve 5g portions for all sizes under 100g.

  • true
    60
    cucumber
    true
    50
    sandalwood
    true
    75
    tres leches, caramelized pecan
    false
    75
    caramelized pecan

    Tasting Profile

    • vegetal - cucumber
    • spice - sandalwood
    • savory - tres leches, caramelized pecan

Master Zhang also recommends

  1. 2021 Spring Anxi Ruan Zhi
    2021 Spring Anxi Ruan Zhi
    This tea originally premiered in the Sept. 2020 Tea of the Month Club box! Ruan Zhi or "Soft Stem" is sometimes better known as "Qing Xin" varietal, used in Taiwan to produce Dong Ding and Baozhong and in Thailand for Doi Mai Salong. The traditional processing truly emphasizes the connection between Anxi and Taiwan tea craft. Any Taiwanese tea afficionado will be impressed by the intense bready sweet notes and deep florals this Anxi Ruan Zhi offers.
  2. 2023 Mi Xiang Tieguanyin
    2023 Mi Xiang Tieguanyin
    Mi Xiang is literally honey fragrance, and a few sips give credence to the name. In other finishing styles, honey usually takes a backseat to more powerful florals and fruit flavors in Tieguanyin, but Master Zhang here has brought out the subtle, thick and rich honeyed quality of Tieguanyin through his precise traditional roast. We have so much respect for Master Zhang’s values in roasting tea. So many workshops will roast to impart heavy handed roast flavor, and in doing so, burn their tea and compromise its original integrity. Master Zhang roasts slowly and with perfect precision so that the tea tastes only of itself and not of roasted flavor.
  3. 2020 Dark Roast Anxi Qilan
    2020 Dark Roast Anxi Qilan
    Qilan is a luscious and floral varietal famous in Wuyi as a strip style oolong. This Anxi dark roast Qilan is just as intoxicating as its Wuyi cousin with aromatic wood and orchid similarities, but also a unique bright and juicy complexity and luscious honey sweetness that reflects Anxi's unique terroir and Master Zhang's choices in roast and processing.
  4. 2023 Spring Anxi Rou Gui
    2023 Spring Anxi Rou Gui

    Rou Gui is better known as a roasted oolong from Wuyi, famous in Wuyi for its intense and aromatic cinnamon flavor. Master Zhang's Rou Gui varietal bushes grow among Tieguanyin fields and wildflowers, and benefit from sweet mountain spring water. Master Zhang's careful finish on this unique rolled Anxi Rou Gui brings out not just rich cinnamon spice, but also dessert-like complexity and aftertaste.

  • 'Wild flowers grow freely among natural flora and established tea hedges. The constant flowering works double duty – attracting insects away from the growing tea leaves while infusing the growing plants with their complex aroma.'

  • 5
    6-8
    212
    30 seconds
    15-30
    7
    6
    212
    10 seconds
    3
    5
    12
    212
    8 hours

    Steeping Instructions

    Western

    5 g.6-8
    oz.    use 212° watersteep 30 secondsresteep many times
    add 15-30 sec. each infusion

    Gongfu

    7 g.6 ozuse 212° watersteep 10 seconds
    add 3 sec. per steeping    enjoy many steepings

    Iced/Cold

    5 g.12
    oz.    use room temp. waterrefrigerate overnight
    8 hours    add ice & enjoy

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