I have been focusing on Wuyi Shan and Phoenix oolong teas more than those that are lightly oxidized such as the famous iron goddess of mercy or tie guan yin which is actually the most famous oolong in China. I have had this tea featured in this challenge, a few times already. I had this one in a ‘posh’ café that has a decent range of fine teas. However, it comes in a western-style teapot. The full leaves are popped in a teabag, yes, it is sad, but it is acceptable as it is at least loose-leaf tea what we have inside.
I ordered this tea because the description said 20-30% oxidation and I felt like something closer to green tea. The taste felt more like 40-50% oxidation to me, but maybe this is because I still cannot figure out lower oxidation does not mean high roast. So, it could have well been that this tea was low oxidation and high roasting at the same time.
Pleasant floral and fruity aromas, no astringency (except for the last cup I had). I had the water refilled twice and felt like it could last for at least another one. It was not as delicate as some other tie guan yin I had, but it was decent enough for an everyday tea.
I was striving for more detailed info. The menu only stated that the tea was from Fujian, and it was either a Spring or Autumn tea. The harvest year was not mentioned. Not enough, I am afraid. But better than nothing.
Harvest time: 2020?
Leaf colour: Tones of dark green
Liquor colour: Dark orange/light brown
Tea aroma: Floral and roasty
Tea taste: Mellow with floral and fruity notes and sweet finish
Steeping/brewing: Place 6 g of this tea in a teapot or gaiwan and add about 100 ml water at around 100°C. Rinse after 5 sec. Steep for 10 seconds for the second time and increase the consecutive steeping time by 10 seconds each time. You can steep this tea multiple times.
Shelf life: 2-3 years