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Tieguanyin Classic Matured 2006

Master Zeng’s Oven:

Maturing deeper baked oolongs has a long tradition in China. The taste character of a matured tea mellows and becomes rounder upon maturity. Some hobbyists like to compare maturing results amongst different collections and share the taste of carefully infused liquors of such teas. Tieguanyin Classic Matured 2006 has been well stored since the marked year and maybe consumed as is or further matured in a cool area in your den.

Chrysanthemum class Infusion colorTCM Warm Tea Master's Choice

Net weight: 50 g (1.8 oz) in Kraft caddy

More details

Stock: in stock

USD 13.60

曾師傅、傳統深焙、2006祥華鐵觀音

Taste profile

Deep, toasty aroma with tones of sweet wood and an earthy yet cereal undertone. Accents of high notes of fragrant herbal roots. Soft, yet lively and malty infusion. Accents of plums and undertones of berries. Light citrus tinkles. Moderate aftertaste

Infusion tips

Duration of infusion (steeping) affects as much as water temperature and tealeaves to water ratio the resultant taste effect of the liquor. Great fun to play with for skill practices.

  • Class: Chrysanthemum
  • TCM character: Warm
  • Chinese name: 曾師傅、傳統深焙、2006祥華鐵觀音
  • Infusion color: Gold
  • Net weight: 50 g (1.8 oz)
  • Origin: Anxi, Fujian, China
  • Packaging: Kraft caddy
  • Recommendation: Tea Master’s Choice
  • Tea category: Double Baked Minnan Oolong

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Great coffee replacement review by Amadeus388
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I used to like a shot of espresso or two after dinner, but it sometimes gets to me with bad sleep and worries about shaky hands and irregular heartbeats. People talk about browned Tieguanyin is an ideal substitute. I tried a few varieties, a few from Teahong. This is really the best of all for taste and texture. I use a Yixing purple clay teapot to make it quite strong. The cleansing sensation and deep taste are not comparable by anything else. I think this is not a substitute for espresso, but a better replacement!
(Posted on2013-01-16 14:10:26)
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