Thanks to Angel for the sample!
Prepared with the gongfu method. Instructions are from website. 5 second rinse. Steeping times: 25, 35, 45, 55, 65, 75, 85.
The dry leaf aroma evolves as the leaves sit in the gaiwan, in the open air. Roasted vegetable became sweet potatoes, which turns into maple syrup and candy, and then strawberries and blueberries. The wet leaf aroma is similar, but shifted back to roasted vegetables – bitter, like Brussels sprouts.
The liquor is pale gold and clear. Full-bodied and flavorful with a cream texture. Because the leaf was roasted, this Tie Guan Yin feels darker though no less brighter. Reminds me of early autumn, while the sun still shines a lot. The first cup tastes of roasted vegetables, and then of sweet things as the tea stays in the mouth. In the second and subsequent cups, the flavor remains consistently sweet, and also a little tart. Surprisingly fruit-like, as if it were a leaf-hopper oolong, though not quite so juicy.
This Tie Guan Yin leaves a soothing and cozy effect. It’s my first time having a roasted TGY, and it’s a good one!
