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Middle Way Medium Oxidation & Roast Tieguanyin (100g)

Middle Way Medium Oxidation & Roast Tieguanyin (100g)

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This is an excellent quality modern qingxin tieguanyin, but not processed in the typical nuclear green style: this is more oxidized and roasted than is standard for Anxi tieguanyin today, but less roasted than is traditional for old school gongfucha. This is a sweet spot in the tieguanyin spectrum, and something a lot of people have asked me to get for them. Well, here it is!

I've been purchasing oolongs and pu erh from this family for seven years now. In the early years, I wasn't purchasing their best tea, but in 2019, I can afford to purchase their best tieguanyin for the site. This is much better tea than I started off with, and I'm actually very impressed by the quality of their best oolongs. The family definitely have good connections for their tea and this is really excellent tieguanyin for the money.

The aroma of this tea is sweet and inviting. I chose to brew this in hongni when I first tested it. This tea has lovely sweet notes that are reminiscent of Dongding oolong (Which is also qingxin cultivar). I get lovely mint and candy fruit in the liquor, along with some pleasant and balanced sourness, which is a desirable trait in Anxi tieguanyin for many tieguanyin drinkers. There is also a hint of date in the finish. This is really a very good example of this particular type of tieguanyin!

The liquor also has a pronounced mouthcooling effect. As I proceed with the session, I get some tropical fruit notes. The flavor lasts a good, long time on the palate. I get pronounced huigan in the second infusion as well, and the sourness dissipates. 

The third infusion was pushed harder, and I was able to elicit sourness again, but with a great deal of huigan as well! This reminds me of some of the best of the tieguanyin I could get my hands on in the early days (which wasn't the almost green-tea like dehydrated nuclear green kind).

In the fourth infusion, I get a lot of huigan and no sourness at all. I notice the liquor has been making my mouth water all along. 

Toward the end of the session, I realize there are mineral notes in the background, as well as date. I get cantaloupe and other aromatics that remind me of Taiwanese high mountain oolong (surprise, surprise, qingxin cultivar as well). The mint note persists to the end, which I definitely didn't expect! 

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