I prefer oxidized Oolong , this is one, on paper.
The smell is very herbal , vegetable-y : a bunch of spinach . I do not smell too much roast .
Come on, Tie Guan Yin would magic operates? Pictured without special effects , this tea plays like a diamond …
The liquor smells spinach , too. And the wet leaf is a spinach leaf ! very very well imitated …
The liquor is a translucent pale yellow.
From my taste , oxidation is not the most obvious. This Tie Guan Yin remains much vegetable-y, not very creamy .
Much on the floral and unoxidized side IMO.
This is a good Tie Guan Yin but insufficiently creamy and oxidized to persuade me to buy it and store it in my permanent collection.
Pics are available here (with the diamonds in my tea leaf…:) ) : https://thevangeliste.wordpress.com/2015/01/27/anxi-tie-guan-yin-roasted-nannuoshan/
