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Tasting note
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Reviews
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Quality
"Iron Goddess of Mercy"
Origin: China, near Anxi, in the Fujian district
Tea colour: semi-fermented tea, light oxidation (10%)
Method of preparation:
By the Gong Fu Cha method: 5-8 successive infusions each lasting 20-40 seconds.
In a tasting set: 6-7 minutes in water heated to 95 °C.
Dry leaves:
Aspect: leaves rolled into pearl shapes.
Colours: pale green and dark green.
Scents: planty to start, followed by pronounced floral, vanilla, butter, milk and coumarin notes.
Brewed leaves:
Aspect: unravelled balls.
Colours: green leaves, slightly red and brown around the edges, the sign of oxidisation.
Scents: very warm, rich notes: milk (hot), vanilla, caramel, floral, mild coumarin notes, combined with fruit (stewed, warm fruit).
Liquor:
Colour: yellow liquor with green glints.
Texture: round and velvety.
Flavours: acidity and light sweetness,umami.
Aromas: a lovely planty attack, then mild and floral (frangipani,honeysuckle), coumarin, vanilla, butter (fresh butter), followed by pronounced fruity notes (exotic fruits, nectarine).
Aromatic profile and length in the mouth: vine peach notes, zesty hints (mandarin, grapefruit), topped by a planty, minty (green mint) accent. Very intense, rich notes that linger, with an explosion of aromas in the mouth!
Our verdict:
Tie Guan Yin from Anxi, made using the same tea plants as traditional Tie Guan Yin, has undergone much lighter oxidisation, of around just 10%. This is about an hour of gentle brewing during the sweating stage, compared to the usual 6 to 7 hours for traditional Tie Guan Yin. The final roasting is brief, and is simply to dry out the leaves. The result is a tea that is often intensely floral, with fresh planty notes, the complete opposite of the dark, roasted flavours of a classic Tie Guan Yin.
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