wildeherz Send Message

>>>I moved this review to Autumn Tieguanyin (2015)>>>>>

Brewed Gongfu style.

Flavors and aromas in order of appearance: pea sprouts, butter, gardenia (very predominant and lasting in the nose), slight hints of saffron, cream, fresh grass, mild astringency and increasing florality after 2nd infusion. General evolution from creamy to vegetal.

I followed Verdant’s gong fu recommendations, but using only 5g reduced the water to 4oz (instead of 7g, 7 oz). Steeps of 10 seconds increasing by 2 seconds per infusion.

This is a very drinkable tea, mild, the infusions evolve but not dramatically. The gardenia in the nose is very predominant. Good if you like light cream with floral flavors.

Too floral for my taste in general, though it might be good paired with something.

This is a mellow, very drinkable highly oxidized tea from the 不二堂 shop in Taiwan.
I’ve prepared this tea both in gongfu style and western style in a small 3-cup pot with brew basket.

This review is for the latter steeping style. I didn’t remove the brew basket, and I was able to brew two excellent pots from 2 tsp of leaves.

A lovely, typical taiwan black (紅茶）with notes of light honey, faint raspberry leaf, and hints of florality.

A smooth, full-bodied and mellow flavor with a clear, warm and sweet finish. One of the finer Taiwanese blacks I’ve enjoyed this year. Definitely will purchase more and in greater quantity.

Like many Taiwanese blacks, there is no astringency and bitterness even after longer brewing. Perfect for the lover of smooth, flavorful black tea and very amenable to western brewing methods.

http://www.ateliea-tea.com/en/productsInfo.php?cls=N000001&cls2=UN1000003&id=23h

Brewing method: Gongfu with Gaiwan, 2tsp of tea (=ca 5 g) @ 205 degrees.

Lovely highly oxidized version of four seasons cultivar (四季春）（‘four seasons spring’).

First steeping has clean refreshing approach, with rose, stone fruit and very light citrus notes. Nose has hints of oats, raisin, dried rose/rose hips. Nose evolves between infusions, becoming progressively sweeter.

Liquor is beautiful rose gold to bronze, depending on length of infusion.

Progressively longer steepings yield richer, fuller notes of same flavors. Very little astringency on longer infusions.

Steeping method. Traditional gongfu steepings in a gaiwan.

This is a simple, pleasing, comforting oolong with an uncomplicated flavor profile and a clean finish. It has an open mouth feel, no milkiness and very little viscosity even in later, longer steepings.

Toasty, slightly bready aroma on dried leaves with light caramel notes.

Steeped leaves have deeper toasty, oaty, caramel-corn, banana ester and butter-croissant notes to their aroma.

The flavor profile did not evolve or deepen significantly over multiple steepings, and long steepings did not bring out astringency or bitterness. This would be a good Oolong for western steeping methods.