|"This tea features a smooth and generous mixture of cream, flower and honey notes. The results are deliciously sweet and refreshing – perfect for an afternoon pick me up!"|
As the website does not provide any instructions, I relied on my own brewing parameters for rolled oolongs. I infused 3 grams of leaf (approximately a teaspoonful) in 8 ounces of water heated to 95 degrees Celsius for 4 and a half minutes. The gold liquor is scented with a delicate floral and honey aroma. Jasmine, magnolia and rose notes dominate the flavour profile. There is also a mild cooked spinach undertone present. The brew is a little tannic when very hot. As it cools it becomes smooth and creamy. The finish also seems to acquire tangier, more honeyed flavours. The body is slightly oily, doing a good job of covering the entire mouth.
I re-infused the leaves a second time for 5 and a half minutes. The tea is bolder and more immediately fruity at this point, with a bit of astringency to the finish. It's as good as the first steep but different. The sweetness is closer to peaches and honeysuckle now. It's still just as creamy as before but less restrained and delicate.
Following my final, 7 minute steep, the tea is much more mineral and astringent. The cup is drinkable but much less sweet than the previous ones. Again, it improves as the tea cools but the results are more middle of the road this time.
I found this tea tasted best when drunk lukewarm, when the floral notes seemed to really shine. I really appreciated it's smooth and generous mixture of cream, flower and honey notes. The results are deliciously sweet and refreshing – perfect for an afternoon pick me up. It's maybe not the most complex Ti Kuan Yin out there but it's certainly a solid, enjoyable offering.
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