The dry leaves are long, twisted and dark reddish-brown with olive green
undertones and a mildly roasted aroma. The beautifully clear,
reddish-amber infusion features a markedly fruity aroma that is
best appreciated by using an aroma cup, but, if aroma cups are not
available, be sure to at least enjoy the fragrance left behind on the
lid of your gaiwan after decanting. The full-bodied liquor is rich,
roasty, & woody-sweet with an impressive minarality and intense
fruitiness in the long lasting finish.
These vividly green, hand-picked & meticulously processed leaves
produce a full bodied, golden-amber liquor with a vividly floral "high
aroma that is uniquely pronounced in Winter harvest teas. The infusion
is rich and mouth coating, and notes of sweet baby green vegetables,
dried flowers & very light caramel come through beautifully in the
This tea is comprised of reddish-brown, loosely ball rolled leaves with a
mild, woody aroma. When infused, it produces a reddish amber liquor
with the woody & plummy aromas common to moderately aged oolong tea.
The medium bodied infusion has a nice fruit-tinged peaty/aged flavor
that balances nicely against elements of aromatic wood and dried fruit.
The finish is peaty & sweet with elements of dried plums and moist,
sweet pipe tobacco.
This Tie Guan Yin was grown in Anxi County, Fujian, and it was finished in Taiwan by a specialist in the art of oolong roasting. The ball-rolled leaves are a brown-tinged deep forest green with a lightly woody-sweet fragrance. When infused, they produce a honey colored liquor with aromas of dried fruit and toasted grain. The medium bodied infusion presents a flavor of lightly roasted/caramelized sweet barley with a pronounced fruitiness reminiscent of dried stonefruit (peaches, plums, etc) and a remarkably sweet, fruity and lingering aftertaste.