This is my afternoon cuppa, or I should say gaiwanna, for today.

I’ve been drinking this tea for weeks now, and it never fails to mesmerize me. The flavor does not change much from brew to brew, like most wulongs do, but it still yields a very intense, sweet and milky liquor.

The aroma bursts with tropical flower qualities, and the flavor is as if I am biting into a sugar cane stick. I also get notes of freshly picked snow pea, rock candy, and ripe melon. I can easily extract upwards of six full flavored brews in a gaiwan or small yixing pot.

There is also one flavor that is very unique to this tea, and the best way to describe it is “sunny.” This tea was hand picked on the sunniest day of a twenty day picking period. I’ve tasted many tieguanyins, and there is definitely a certain, unrivaled sunniness to this particular tieguanyin. I’ve only tasted it in a couple other batches (From Verdant and Ku Cha 2012).

Boiling 0 min, 15 sec 4 g 3 OZ / 100 ML

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