Roasted Tie Guan Yin from Le Palais des Thés or from its Israeli branch. It was my Birthday present 🙂 A great tea.
Leaves are rolled tight and smell woody, dark chocolate, cacao, and camphor. When moistened unbelievable cacao smell takes over.
After rinse more of camphoric smell comes out.
1st steep at 92°C for 45 sec. produces courageous liquor of dark red ochre color with toasted dark chocolate camphor medical roasted woody bold taste, which is balanced and very pleasant. Cute medicinal lingering aftertaste. This tea is so bold you can eat it like a piece of dark chocolate.
2nd steep at 95°C for 1 min.: Second brew produces same intensive liquor, woody, dark chocolate and camphor, with very subtle lingering sour aftertaste.
3rd steep at 90°C for 1.5 min.: Camphor and woody taste intensifies. More sourness in aftertaste.
4th steep at 90°C for 1 min.: Same as 3rd, just lighter and more wood in taste. Still great. More sour finish.
Leaves are not fully open yet, It’s capable of several more steeps. They look dark, sebaceous and aged. Next steeps make a lighter liquor more woody, sour and flowery. With Mulberry undertone.
This roasted TGY is very tasty. Probably I overbrewed it a bit in each steep, but I like its wild and bold taste. Will definitely need more.
Thanks-a-mundo for the article.Really looking forward to read more. Cool.