“TTB #14 I’m not usually the biggest fan of roasted oolongs, but this one is nice! A good balance of the nutty roasted notes with the honeyed floral flavor of the tea itself. The finish is super...” Read full tasting note
“Hmm, another day in and I have plowed through yet another oolong sample. This was another tea I meant to get to sooner. That seems to be the story of my life these days, intend to do something, get...” Read full tasting note
“I wish I loved the combination of roasted leaves and floral notes, but I don’t. This makes me think of happier roasts, like Intelligentsia Black Cat Classic Espresso; I’m not a coffee person but...” Read full tasting note
“Aroma starts as a very strong dried apricot, malt, light floral like rose, sherry. The liquor is very pale straw yellow, almost clear. Predominant flavors are sweet, peach/apricot, clover honey...” Read full tasting note
This tea premiered in our CSA-style Tea of the Month subscription club. “Mi Xiang” is literally honey fragrance, and a few sips give credence to the name. In other finishing styles, honey usually takes a backseat to more powerful florals and fruit flavors in Tieguanyin, but Master Zhang here has brought out the subtle, thick and rich honeyed quality of Tieguanyin through his precise roast. We have so much respect for Master Zhang’s values in roasting tea. So many workshops will roast to impart heavy handed roast flavor, and in doing so, burn their tea and compromise its original integrity. Master Zhang roasts slowly and with perfect precision so that even a tea this dark tastes only of itself and not of roasted flavor. The result is a tea full of honey, bread and elderberry, a cozy delight in cold months.
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