86

This Tie Luo Han was a pretty nice Wuyi oolong. A good tea to have on a dark, cold morning pre-rain. I have a 2016 harvest.

The dry leaf smelled a lot to me like the crispy edges of pot brownies with notes of dark chocolate, roasted barley, cannabis, mint, burnt sugar, roasted walnut and dark roast coffee with faint cream. Warming the leaf brought forward mostly roast, bittersweet chocolate and light caramel.

The rinse produced a thick layer of saponins on the lid of the gaiwan and after a sniff, I decided to drink it. The liquor already had an array of flavors including roast, charcoal, oak wood, orchid, pomegranate, minerals, metal like steel, and coffee with hints of mandarin orange, sweet red raspberry and jasmine. Despite the flavors and some bitterness and astringency, the mouthfeel was rather clean and juicy and the liquor left behind a light oily glaze. There was also a soothing and light aroma of caramel, marshmallow and orchid. This all continued for several more steeps with the roast and char disappearing and the bitterness fading. The tea moved into a light juicy, fruity and sweet taste, with milk chocolate, sweet red raspberry and red apple moving forward and a light aftertaste of orchid. Toward the end, wood and grass became prominents with aftertastes of hazelnut, nutmeg and light, sweet cinnamon.

I found this Tie Luo Han to be a nice, smooth and rewarding tea once I found the brewing parameters that worked for my preferences. The tea is heavily roasted but also lightly oxidized, leaving a green spent leaf. After several tastings, I found that 8g of leaf and 200F water helped to reduce the green astringency and maximize the flavors. I’d recommend this to sippers with some experience and a willingness to play around and those who aren’t put off by the initial aspects imparted by a heavy roast.

Flavors: Bitter, Burnt Sugar, Cannabis, Caramel, Char, Chocolate, Cinnamon, Coffee, Cream, Dark Bittersweet, Dark Chocolate, Drying, Grass, Hazelnut, Jasmine, Marshmallow, Metallic, Mineral, Mint, Nutmeg, Oak, Orange, Orchid, Raspberry, Red Apple, Roasted Barley, Smooth, Sweet, Walnut, Wood

Preparation
200 °F / 93 °C 8 g 3 OZ / 100 ML

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This place, like the rest of the internet, is dead and overrun with bots. And thus I step away.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile. Terpene fiend.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, Nepal and Darjeeling. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possess off flavors/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s pu’er, I likely think it needs more age.

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California, USA

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