drank Tieguanyin by Lin Mao Sen
87 tasting notes

This apparently is a very mild roast, according to the proprietor. He said the roasted flavours are largely due to the natural notes of Tieguanyin. This is from Muzha.

The dry leaf is certainly roasty in aroma and appearance. Almonds, warm wood, apricots, delicate floral notes. Quite intoxicating

Liquor surprised me with guava and mint. creamy espresso and still with milkiness…so yes, a cappuccino aroma. underneath roasted almonds. a darker floral note like lily also lurking

Palate shows more freshness of mint and nuts. round and creamy. green bean, honey. complex.
long finish with ever so slight bitterness at the end.

The body and richness of a more fermented tieguanyin while maintaining plenty of higher notes.


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I like tea; I’d like to drink more of it. I also like wine; I probably drink too much of that.

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