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Aficionado Grade Hong Kong-Style High Roast Tieguanyin (50g)

Aficionado Grade Hong Kong-Style High Roast Tieguanyin (50g)

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May 22nd, 2018

This tieguanyin was a surprise find from a dealer who specializes in traditional storage and dry storage pu erh. I had looked at their tieguanyin offerings a few weeks prior to purchasing this tea, but didn't buy any. Funnily enough, a friend of mine then stopped by with high roast tieguanyin from the same family. I was very impressed by the tea we tried together, so I went back to the family with the intention of getting the same exact tieguanyin I'd tried with my friend. When I told the family what I was after, they surprised me by going in the back and coming back with an even higher grade of tieguanyin than I'd previously looked at or tried with my friend! This vendor is full of surprises and I often have to dig around a bit to see what they have. Even after several years of doing business, I come across tea offerings I didn't know they carried quite regularly!

This is really a great high roast tieguanyin. It certainly isn't as highly roasted as the Hong Kong High Roast tieguanyin I also offer, or the Hong Kong charcoal roast tieguanyins I also offer here, but it is definitely in high roast territory. This was masterfully roasted in Anxi and the material used was outstanding. This is perhaps my favorite of all of the high roast tieguanyin I offer at present. The roast level is perfect and the tea itself is just excellent.

This is modern tieguanyin, but with an old school oxidation level prior to the roast, which is high, but not too high. The roast does not dominate here: roast notes are subtle and the true flavor of the tea shines through. In hot clay, I get sweet and warm caramel biscuit aromas. The first infusion brings out gingerbread-cookie-like spices along with the sweet caramel biscuit note. Classic tieguanyin notes are also present, but without any of the flaws and unpleasantness you'd find in lower grades of tieguanyin. This is definitely good stuff. There is a little butter from the roast, as well as light roast notes, but these are in the background. There is also a spearmint note that I find I have been encountering in good high roast (but not super high roast) tieguanyin recently.  This tea has surprisingly light and pleasant sweetness from infusion to infusion as well, which is not something I'm used to encountering in tieguanyin, and this sweetness lingers on the palate as well! There is also longan present, as well as some cured Virginia tobacco notes in the second infusion, which was surprising. 

This is a very smooth and complex tea with absolutely NO flaws. I can't recommend this tea highly enough! You can elicit bitterness from this tea if you really push it, but with careful brewing, it is just pleasant in every way.

Brewing suggestion: Fill your preheated teapot or gaiwan to 50% fill. Use appropriate water (soft, but not too soft) and rinse the tea with water off the boil. Your first infusion could be from 0-10 seconds. Increase your second infusion length to 10-20 seconds. Continue to lengthen infusions until the tea is exhausted.

Wholesale pricing is available on this tea! Please contact me for details.

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