Tea Review: Tieguanyin Oolong (Silk Road Teas)

Tieguanyin Oolong
Silk Road Teas
Type: Oolong
Origin: China, Fujian Province, Anxi
Product Description: Often referred to as the tea of poets, "Iron Goddess" is our traditional-style Tieguanyin oolong. The name Tie Guan Yin is often incorrectly translated as “Goddess of Mercy”, yet the name is now generally accepted to describe an oolong varietal offering an intense aroma, some fruitiness and a depth of flavor.

Temperature: 195° F
Amount: 3 grams
Steeping Time: 3 minutes

The dry leaves have a fresh floral aroma.

The pale yellow infusion has a floral aroma with a hint of butter and a taste that is toasty, sweet, and floral with a long and fruity papaya-like finish.

By the second infusion, the floral notes had moved boldly to the front while that intriguing papaya-like finish continue to make an appearance through at least three infusions.

Tea Review: Golden Monkey (Silk Road Teas)

Golden Monkey (Jin Hou)
Silk Road Teas
Type: Black
Origin: China, Fujian Province, Fuding
Product Description: Some of the finest varieties of Golden Monkey (Jin Hou) are found in the marketplace early in April. Tending to be smaller & thin, these elegant golden-brown leaves offer nuanced flavors characteristic of highest grade Fujianese black teas. Our Golden Monkey is in the Panyang Congou family, a variety of black teas developed during the height of the early tea trading days in response to the demand of European buyers. These blacks are described as a "fruity Congous". The varietal’s leaf is downy which contributes to its “dusty” state and the bright coloration around the rim of the cup after brewing.

Temperature: 208° F
Amount: 3 grams
Steeping Time: 3 minutes

The dry leaves have an aroma of chocolate liqueur, aged wood, berries, and nut shells.

The copper-orange infusion has a sweet aroma of baked fruit, honey, and freshly baked brown bread.  The taste is richly sweet with notes of fruit and whole grains.

The first two steepings produced the best results with mild astringency and a delightful heady aroma developing by the second infusion.

This tea was provided as part of a workshop.