On this gorgeous late summer’s day, I end my series on Oolong teas with another Tieguanyin style Oolong, this one from the island of Taiwan (Formosa). It is called Tie-Guan-Yin Vintage style.
Not quite as dark as last week’s Buddha’s Palm, this tea is the closest in color and flavor to the first Oolong I reviewed 3 weeks ago called Golden Guan Yin. The dry leaf has been curled during processing, opening up during steeping to reveal the large leaves.
As you recall from my discussion last week on TGY Oolong processing, one of the last steps – the drying/roasting – is critical to the final taste of the tea. This particular tea has been roasted for a longer period of time with a lower temperature. This results in a pronounced toasty flavor note which I find quite pleasing.
I steeped the leaves for 3 1/2 minutes in 190 degree F water. As Oolong teas are not as oxidized as black teas, it’s always a good idea to cool the water from boiling before steeping your tea leaves.
The beautiful light amber colored tea glows in my glass teapot, inviting me to pour my first cup.
The aroma also smells like warm toast and notes of honeyed chestnut and whispers of fruit caress my tongue.
I’ve really enjoyed learning about Oolong teas in more depth and hope you have, too. Soon, our Assam teas should be arriving and I’d love to explore them in more depth as well. Perhaps in October. If there is any category of tea that you’re interested in, please let me know. This has been fun!
“Just don’t give up trying to do what you really want to do. Where there is love and inspiration, I don’t think you can go wrong.” ~Ella Fitzgerald