Harvest: May 10, 2008 in Shi Ping (elevation: 600 meters), Anxi Province, China.
These leaves have then received a 7 hours low heat roast (drying) by Master Wang in Taiwan. (This spring season was quite rainy in Fujian, too.)
Testing the leaves: 3 grams in a porcelain set for 6 minutes. Just boiled water.
Compared to the 2007 fall TGY, this tea smells more fruity (lychee), high pitched. I would say that its Tie Guan Yin characteristic fragrance is underlined by the exuberant, fresh spring season.
The mellow taste and long aftertaste is similar to the 2007 fall TGY. A slight astringency appears, but less than for the 2007 fall version.
Overall, this spring Tie Guan Yin is much more enjoyable (and costs the same!)
In conclusion, a parallel tasting of both teas made it easy to compare them and see their strengths and weaknesses. So, it can be very useful to keep a few grams of a tea you liked to compare it with your next purchases. Of course, it also needs to be well stored to avoid comparing a fresh tea with a stale tea. Here, the 2007 TGY I used as a comparison came from a sealed pack that I just opened.
Traduction: ce Tie Guan Yin Oolong de Shi Ping, Anxi (Chine) fut récolté le 10 mai 2008 et torréfié légèrement à Taiwan. Semblable à ce Tie Guan Yin d'automne 2007 au niveau goût, il a des odeurs plus fruitées et vivantes (c'est le printemps!).
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