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Tea Bush C. sinensis varietal Tieguanyin reproduces … Tao Ren is a great cultivar with an exciting profile unlike any other, perfect for the adventurous oolong devotee. V39426-tin100= The Tieguanyin side of the hybrid brings in a subtle creamy texture to support the high notes. The unabashed fruity flavor might be your next big love in oolong. Tuō suān 拖酸 - This processing style uses a longer withering time and as a result fermentation (发酵) is more profound, giving a strong/high aroma, thick taste that enters and fills the mouth quickly. in-stock The difference is huge! Master Zhang's tea fields above Daping, Anxi, Like all agricultural endeavors, growing tea requires a ton of decision making, improvisation for the weather and decades of accumulated experience to produce good tea leaves. 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Just as Rou Gui is named after cinnamon for its big cinnamon flavor profile, Dan Gui is named after osmanthus, since this is one of the more floral varietals out there. Master Zhang is calling this Original Oolong Revival, so look out for the new-old style as it becomes more popular. So – you’ve found Anxi Oolongs with a clear and compelling provenance. With a rich tradition that goes back over 900 years, these teas have truly magnificent aromas and unique flavors that come from volcanic soil. Huang Jin Gui, or Golden Water Turtle, is probably most widely tasted when grafted onto Tieguanyin to make Jin Guanyin. His goal is for tea lovers to be able to appreciate the finer points of what makes a Huang Jin Gui light roast different from a modern Tieguanyin, or a traditional finish Mao Xie. Modern, green oolong – this is a newer style, aiming to limit oxidation to a minimum during finishing, and keep temperatures low enough to avoid any roast or caramelization of sugars to occur. His careful processing has brought out a surprisingly floral-fruit flavor in this tea along with deep osmanthus florals and a sweet, long aftertaste. Would appreciate a reply so Anxi can make and sell better tea. The actual county seat of Anxi is in a flat valley. Rou Gui has gained more popularity in Wuyishan with a dark finish, but the lighter treatment the tea usually gets in Anxi means that the cinnamon acts as a contrasting element to sweet oat or even greener undertones. Master Zhang’s Ben Shan was planted by his grandparents over eighty years ago. A green finish is more balanced and picks up some of the saffron notes you might see in a fine Tieguanyin. These varietals seem really sweet and aromatic for the first steeping or two, but generally lack texture and aftertaste compared to Tieguanyin. Master Zhang loves leaving room for biodiversity by growing rare cultivars like this one. Almost all Anxi oolong is rolled into iconic little “pearls,” tight balls that unfurl in the gaiwan over several steepings. That is like asking “is there good wine in California?” Sure thing, but that doesn’t mean you can’t purchase a product that you don’t enjoy .- either because it was not produced with good craft . Under the right craftsperson, this tingling sensation can be brought out into full on yun, the texture and feeling of cooling that goes all the way down the throat and lingers for hours. A season tea drinker is not easily conned as they seek higher tastes. sum=90, " The process of making oolong is bringing the tea back and forth between withered and alive... the process of bringing it back from the brink eliminates bitterness and astringency, 10/10/2020 : True Aroma: Tasting Yunnan Jasmine Teas, 09/26/2020 : Nixi Pottery and Dangzhen Pichu, 09/26/2020 : Tasting Journal: 2020 Wild Bai Mudan, 09/23/2020 : Tasting Journal: 2020 1st Picking Shi Feng Dragonwell. For truly heightened Dan Gui, look for a name credit to the craftsperson who finished the tea on the label or the website to make sure you get the best experience. The light oxidation of this tea's traditional finish complements the dessert-like flavors of Cai Cong with a buttery, creamy finish. V39430=66 document.getElementById("comment").setAttribute( "id", "a3716ca2828c0f6047f21705b6903134" );document.getElementById("e8dbcef64f").setAttribute( "id", "comment" ); P.O. V39430-cake357= His Cai Cong is finished with big rich muscat grape, and osmanthus florals. The sad side effect is that pollution sits in the lowlands, especially along the coast, and contaminates any teas growing too close to urban areas. Harvesting occurs mainly in the Spring and Autumn. Depending on the intention of the producer these teas can also be roasted. Xiāo qīng 销青 aka Xiāo suān 销酸 - This processing style is basically the same as Tuō suān 拖酸 but with a somewhat shorter withering time (凉青). Dark roast oolong – Dark roasts use very high heat during finishing to deeply caramlize sugars in the tea, creating a rich, nutty and dessert-like flavor that is closer to Wuyi oolong in balance. Harvesting … This surprisingly balanced cultivar has subtle and complex interplay of osmanthus florals, cherry fruit flavors, a touch of spice, and creamy undertones. 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V39430-cake250= These standards include looking at the degree of sweetness, length of the aftertaste, presence of yun sensations, complexity, and texture. Master Zhang’s family has tended a variety of tea cultivars in Daping for generations. His tea is fed by sweet mountain springs and grows on the cloud-enveloped peaks of Anxi.

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