#todaystea – Spring 2016; var. tieguanyin; Anxi, Quanzhou, Fujian; leaf only, hand made, light oxidation, xiaoqing process; 500-800m.

Infusion: 3g in 150ml for 20sec.@90-95deg. C
Dry leaf aroma: mild, buttery, like shortbread biscuit;
Wet leaf aroma: vegetal and sweet like the stems of cut flowers;
Liquor: pale yellow-green, alluring, floral hints of orchid, or honeysuckle;
Mouthfeel: buttery, creamy, lusciously syrupy, finishing with a soft, mouthwatering prickly tingle on the edges of the tongue;
Taste: floral overtones backed by a vegetal presence;
Opinion: One of my favourite teas, it’s enjoyment doesn’t get old.