This light roasting gives the Tie Guan Yin a softer almost sweet taste to it. There is a slight milk aroma nai xiang that is present when brewed. The tea was roasted for about 6 hours at a temperature of about 48C. This roasting gives the Ben Shan a nutty and sweet taste. Pre-packed as 50 grams per pack. Lacking the slight sour-bitterness of Tie Guan Yin, it is characterized by a smooth sweet flavor with a rich slightly nutty after-taste.
Our Premium grade is the highest grade of Huang Jin Gui that is normally available! Autumn Harvest. The tea is picked, and before it can wilt it is fried to start kill-green process in motion, the tea is then rolled briefly by hand and then put in a special dehydrator to stop the wilting process entirely. The result is a very green and very aromatic dan cong.
The tea also has a very sweet taste, with some vegetal almost Tie Guan Yin like feeling. High quality, hand-picked Spring leaves were used!
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Area: Wu Dong mountain of Guangdong province. The tea is full of flavor and aroma, smooth but with a bitter-sweet aftertaste. The first infusion should be used to prepare the leaves and warm the drinking cups. A much higher grade with careful processing. Tea leaves are more whole and robust, more infusable. More importantly, Premium grade TGY has a higher aromatic quality, fuller and thicker taste, and bright emerald tea liquor! All our Anxi oolongs come vacuum packed to ensure freshness! We have been searching for a high grade Anxi Ben Shan oolong that would satisfy even the most discriminating aficionados of Jade oolongs very lightly oxidized , like Tie Guan Yin and Huang Jin Gui.
A unique aroma and taste accompany this delicate Ben Shan… there are elements of fresh grass and fruit… a cooling sensation in the mouth and throat. Autumn tea from Gan De village in Anxi county Fujian. This is the highest grade of Tie Guan Yin we have ever come across. Expansive in the mouth and throat. Grown naturally and hand-processed at every stage makes this tea best of the best!
Limited to just 19 kilograms in total. Comes pre-packed in 7 gram individual packs. Each pack has two layers two seal the tea in and ensure freshness. We recommend you store in your freezer sealed in plastic until the time of brewing. The tea was roasted for about 6 hours at a low temperature of about 50C. Pre-packed as 50 grams per bag! Winter harvest. Due to the unique soil and growing conditions within the Zheng Yan growing area, and the unique Wu Yi processing, the resulting tea is very much a Wu Yi tea despite its unique Anxi origins.
It should be noted that varietal was created by a Wu Yi local and is entirely unique to the Wu Yi Shan area. It comes from trees and bushes growing naturally aged years of age. No pesticides or artificial fertilizers were used. The taste is crisp, bitter-sweet, with notes of honey and cream.
Cao Lan is a special varietal grown only in Jiao Di Village in the Wu Dong mountainous area of Guangdong, and as such the entirety worldwide of Cao Lan Dan Cong tea is produced by less than 20 families with an output of less than kilograms per harvest. Our Cao Lan Dan Cong has something akin to this aroma and flower taste.
It also has a very vibrant honey sweetness to counter the subtle floral vegetal bitterness. Again very difficult to describe this tea, it just makes an impression that is very memorable and dream-like. Cao Lan Varietal. Altitude: meters. An incredible Tie Guan Yin in this price range! Our Shui Xian is grown by village elders who stubbornly keep their gardens entirely the Shui Xian varietal.
The tea bushes are around 60 years old and grow naturally. There is a hint of brown sugar, lots of honey and hay in there with a thick mineral base that delivers many infusions of lovely thick tea soup! Taiwanese Jin Xuan varietal tea growing at an altitude of meters is expertly hand-picked and processed in the traditional method. Fujian grown Taiwan varietal! Spring Harvest. This tea may contain milk products. Specially processed, stress-reducing oolong with balanced flavors of raisins, rye bread, and a bright, sweet apricot finish. This autumn picked Taiwanese tea endures a special fermentation due to being snacked on by leafhoppers.
The result is rich sweet flavors of cinnamon and golden raisins with a lingering floral finish. Origin: Taiwan. Sourced from Taiwan, and produced from the famous Jin Xuan cultivar, this oolong is naturally sweet and rich, with flavors and scents that are reminiscent of melon and toasted nuts - most notable though, is its luxuriously creamy mouthfeel, which is where it gets its name. A specially produced oolong from Northern Taiwan, this tea is rich and juicy with a roasted buttery liquor, notes of tropical fruit and a pleasant minerality.
This dark twisted oolong frpm the Wuyi mountains yields a heavy liquor with a burnt sugar aroma, caramel flavor, and a sweet stewed plum finish. This lightly oxidized oolong has a luminescent liquor with a distinct flowery bouquet and bright flavors of candied citrus. This famous Taiwanese oolong is sweet and floral. The creamy golden liquor yields flavors of hyacinth and asian pears with a mild nutty finish. Pinhead Gunpowder is a green Chinese tea.
Pale straw colored, the brew is light and refreshing in flavor. Each leaf is hand-rolled into a pellet-shaped ball. Because the tightly rolled shape helps the tea retain its freshness, it was one of the first teas to be exported from China. Loose Tea, No. I originally bought a packet on a trip to Colonial Williamsburg is a living-history museum and private foundation presenting part of an historic district in the city of Williamsburg, Virginia, United States.
Rolled green tea; strongly reminiscent of oolongs and definitely on the border.
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Gift from sister; a tin of variegated green long thin leaves, stems, broken leaves mixed with flakes of thin orange peel or skin. Some sort of citrus orange?
Makes sense. I ultimately wound up picking out all the orange peel to make it more palatable. To my surprise, they were primarily a steampunk clothing vendor who happened to have one shelf-unit of tea mixes. I had a nice chat with the guy, and bought an ounce of the mango green tea. It degrades gracefully under resteeping. Unfortunately, when I checked their website, they seem to offer no online shopping or long-distance ordering capability. A disappointment. Not a good green, and the mangosteen just tasted too sweet. Much better than the Stash Premium. It started off well, and handled resteeping admirably.
After 5 minutes, struck me as rather grassy, akin to gyokuro, but with a weaker flavor.
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By 10 minutes, it was still grassy but a certain unpleasant edge had crept in, which was still there after the resteep. Not impressed. During the second-tasting, the unpleasant edge was weaker than I remembered, but otherwise both the Dae-Jak and Jung-Jak tasted the same. At 5 minutes, the taste is stronger but not more bitter or worse. At 1 and 5 minutes, this is almost tasteless. The roasted brown rice flavor is very strong and one can smell it upon opening a teabag packet.
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The green tea itself is acceptable. The combination is not bad, but I think the rice is over-toasted and comes off as a bit too burnt. The lesson here may be to find my own source of more lightly toasted brown rice. This improves on the Yamamotoyama. The rice is toasted much more lightly. I think genmai-cha can probably be even better, though. A traditional combination of organic green tea with toasted brown rice produces a mild and smooth cup with nutty nuance and sweet, lingering aftertaste. Literally, Gen-mai Cha means brown rice tea.
Toasted and partially puffed rice is blended with large-leaf Sencha. Not as mild as the China gen-mai, with more of a green edge.
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