A modern style Tie Guan Yin made from the Huang Dan cultivar, baked for over 9 hours of Longan wood charcoal for rich, smooth and aromatic tea.
This cultivar is an early budding plant so the leaves come from the beginning of April. It has a more sweet aroma than the widely used Guan Yin cultivar but it tends to have a bit of a shorter finish. Charcoal baking the tea is a traditional method which adds complexity and lengthens the aftertaste in an incredible way. This roasted tea is often mistakenly called traditional style Tie Guan Yin but this is not true. The traditional 'Chuan Tong' style is defined by longer oxidation and not the roasting of the tea. This is a modern style Tie Guan Yin roasted to bring out a different character and taste.
We first sourced Baked Goods a couple of years ago and we are thrilled to continue offering this must-have roasted Oolong. It is a tea which rivals some of the best deep roasted Taiwanese or even Rock Oolongs from China but at a much lower price. Check out those tasting notes and you will see how much we love diving into this Oolong.
Watch us sourcing the original Baked Goods a couple of years ago (minute 26:00).
