This tieguanyin is from the same family as the Three Stamp Shuixian. This is good, medium oxidation tieguanyin that has been roasted to a very high level compared to modern tieguanyin, but not so high that all you taste is roast. This tea is intensely aromatic and flavorful with thick, syrupy body. I taste buttery toast and spearmint in this tea, and there's even a hint of popcorn from the roast. You'll know it's tieguanyin, but it's probably like no other tieguanyin you've ever had! There is some light sourness in the later infusions, but not much (it's a pleasant sourness to me, and something I, and many old school tieguanyin drinkers, welcome in tieguanyin). This is old school, gongfu-grade tieguanyin that has been produced in this manner since before the Cultural Revolution. Old school drinkers all over Asia, including in China and Malaysia, are fond of this particular TGY because it is a taste of the past, and there really is nowhere else to get tea quite like this. I've been drinking this tea regularly for four years now!
Please note: The family that have produced this tea do not suggest you age this tea. The very high roast level makes this a truly excellent gongfu cha when young, but the flavor drops off after a few years and the tea is much less pleasurable to drink as the lovely high notes dissipate. The family discard this tea when it declines.
You can read a review of this tea here:
Please note: most traditional Hong Kong tea merchants do not offer discounts on volume until I am purchasing several kilograms at a time, and in some cases, no discounts are offered at all, even for ten kilos of a single tea or more. For this reason, I cannot offer a discount on larger purchases at this time.