Weeee, I am lost in antihistamine fog! My allergies are so bad right now that I am in a fugue state from all these meds, clearly I need to figure out another option or just plan on never getting things accomplished. Ok, not totally true, I read two novels back to back last night, so that was kinda fun. I just need to find a non-drowsy allergy medicine, or drink more tea, since that is always an option!
Speaking of tea, it is time for some tea rambling! Today's tea is Traditional Tie Guan Yin (Spring 2015) from Sanne Tea, a tea that has its origins in China, but traveled to Taiwan in 1890s and has made quite the name for itself there! I suggest giving the website a read, it has a lovely description of the process the farmer, Mr. Zhang, goes through to create the traditionally roasted Oolong. The aroma is like a memory, as I have said in other reviews of Taiwanese Traditional TGY, it was the first Oolong I had and the first tea I really fell in love with, so that first sniff is always very nostalgic. Notes of toast, toasted nuts and toasted bread, a bit of burnt sugar, cocoa, and delightful notes of toasted chestnuts and walnuts. Those nutty slightly sweet notes make me melt in happiness, I am pretty sure that is what drew me to roasted TGY in the first place.
Into my toasted Oolong pot the leaves go for a nice bath! The notes that come off of the thoroughly soaked leaves is delightfully toasted, roasted chestnuts and toasted bread mingle with gentle char notes and mineral notes. The liquid is very similar, notes of walnuts and roasted chestnuts with toasted bread, the mineral and char notes are very light, and at the finish there is a distinct note of orchids.
Oh wow, that first sip is so sweet! Notes of caramelized walnuts wash over my tongue and wow, that was delicious and unexpected, points for possibly being the sweetest roasted TGY I have ever had. Next is notes of toasted bread and delicate distant orchids, with a finish if cocoa and a slightly cooling sensation, which is also unexpected.
The aroma of the second steeping is toasted nuts and delicate spicebush flowers, with a touch of orchid and caramelized sugar. At the finish there is a tiny bit of mineral and char. This steeping is intensely toasted, strong notes of walnut shells, toasted nuts and bread, and a sharp finish of black walnuts with a lingering sweetness.
Third steep, the aroma is still going strong with toasted nuts, walnuts, and spicebush. The end is a burst of minerals and orchids. The taste is less intensely toasted, but has rolled back around to sweet caramelized walnuts. There are still notes of toasted bread and toasted chestnuts, with a delicate finish of orchids and sweetness. Ah, this tea was quite delicious, a wonderful example of a roasted Tie Guan Yin!