An Xi Tie Guan Yin traditional charcoal roast

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Cream, Floral, Milk, Roasted, Smoke, Toasty
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cait
Average preparation
200 °F / 93 °C 3 min, 0 sec 8 oz / 236 ml

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28 Tasting Notes View all

  • “I love smokies. I love the way they prickle on the tongue and the surprise of sweetness that shows up on the swallow. Sometimes a lot sometimes just a hint. I love Tie Guan Yin. I love the almost...” Read full tasting note
    96
  • “Life in Teacup…I must say I am VERY pleased with your customer service!!! I’ve VERY excited to try your tea! This is the first one I will be tasting! I see it’s a well rated cup here on...” Read full tasting note
    94
  • “Mmmmmmmmmm! My order from Life in Teacup just got here yesterday and overwhelmed me with the shiny foil-wrapped temptations waiting within! I feel like a really need to find some time to sit down...” Read full tasting note
    97
  • “Thank you so much to RABS for sending me this. Yesterday in the Geek Contest Game I ruled another “2” and there was no corresponding package left—I had already had my “2”. Today I ruled a “2”...” Read full tasting note
    98

From Life In Teacup

Production Year: 2009
Production Season: Fall
Production Region: Anxi County, Fujian Province
Style: Traditional charcoal roast

Brewing method for oolong, ball-shaped dry tea leaves
Vessel: gaiwan or small teapot
Water temperature: newly boiled water (nearly 100°C or 212 °F)
Amount of leaves: 5 gram for every 120ml total volume (Or reduce the amount to 3 gram for some heavy oxidation and/or heavy roast products)
Warm-up infusion: pour hot water in the vessel, and immediately drain it. Wait for about 1min. before starting the next infusion.
Time for each of the first 3 infusions (after warm-up): 20sec. (Or reduce the infusion time to 10-15sec. for some heavy oxidation and/or heavy roast products)
Extend infusion time based on taste for later infusions. Most oolong tea can well last for at least 5-7 infusions.

About Life In Teacup View company

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28 Tasting Notes

65
294 tasting notes

I don’t like smoke in tea. So this scared me a bit. The dry leaf smelled like roasted peanut skins, which is much better than smoke.

1.5 teaspoon, 6oz water, boiling, 2 second rinse, and then 30,60 second steeps.

The first two steep are very mellow, a little roasted peanuts, a little floral, no smoke. Very delicate. Wanting to get more oomf out of it, I decided to bump up the steep time. Even after a two minute steep, it still mostly tastes like warm water, with maybe a couple of roasted peanuts sitting in the water. Better than super smokey, but not impressive. A three minute steep yeilds a slight smokey end of sip and aftertaste. I would have preferred more roast, not more smoke.

Overall, just not enough going on for me.

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76
218 tasting notes

I must have not been into it last night when I steeped it as this oolong did not steal my heart away. It was roasty? yes. Tieguanyinny? Yes. (Tieguanyinny is totally a word meaning vegetal tasting with a these-leaves-went-through-so-much-suffering-to-bring-you-light oolong flair). Did it resteep nice? Well, it did! So what was wrong with it? Absolutely nothing.

But it did fail to steal my heart away. I think I just wasn’t in the mood. I remember some unique, salted caramely and even weak-chocolate notes trying to communicate with me last night but I just waved them away. I need to try this again soon and then remember to write about it! I should be writing “revised” or “returning” tasting notes more often. I almost never do that!

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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