2013 Spring Traditional Fired Golden Buddha Hand

Tea type
Oolong Tea
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Edit tea info Last updated by CharlotteZero
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From The Mandarin's Tea Room

Grown using traditional, organic methods from 800m above sea level from “WangChun” (Forever Spring) Mountain, this oolong is one of the original varietals from Anxi, dating back 300 years. Sometimes known as “Bergamot Oolong” for it’s strong citrus notes, this is a traditional charcoal roasted Anxi oolong that’s considered to have a warming qi and is recommended for exercises in contemplation.
Dry Leaf Aroma: Woody and toasted, with hints of spice
Wet Leaf Aroma: Molasses and Tahitian vanilla
Body: The first sip is a light and elegant prelude to the rich, nutty tastes that develop as the tea leaves unfurl. Subsequent cups contain a deep amber body lush with exotic fruits and aged tobacco. Later infusions reveal the mouthwatering citrus that is at the heart of the leaf. Layers of mandarin peel and crisp pear perfume the mouth long after the last sip.
Finish: Drying with sharp citrus notes
Qi: Warm and relaxing

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1 Tasting Note

417 tasting notes

Had this at a tasting at The Mandarin’s Tea Room. Unfortunately, I was sick, so I was not able to taste it well enough to rate the tea.

Boiling 0 min, 15 sec

Lucky lady is all I can say! I have heard Tim is fantastic.

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