I'm running out of my
#Emeishan #tea at work, so I got myself some
#Tieguanyin to replace it. This is the recently-innovated, so-called "Jade Guanyin", actually, which is lightly-roasted instead of the usual fully-roasted
#wulong variety that Tieguanyin usually is. It's closer to a green than a full-blown wulong with lots of floral nose to it and a lovely, complicated flavour. (This despite the fact it's an early-summer Tieaguanyin which is the second-lowest grade.)
Being closer to a green means it has all of green teas' usual problems including a very high tannic acid level. You have to wash this tea if you don't want acrid bitter concealing all the other flavours. It's a fairly forgiving tea, however, with ample "oomph" in flavouring that will let you get multiple brews from even the relatively small amount of leaf each packet contains. This means if you overwash the taste won't vanish. You'll just lose one or two useful brews.
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David Grayless
Lutz
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦
Frédéric Véron 