A true Nong Xiang Tie Guan Yin. Dark caramel, oxidised fruits, coconut, baked pastries and pears.
Here we have a proper Nong Xiang Oolong. What do I mean?
Most Nong Xiang Tie Guan Yin uses Green Oolongs (Qing Xiang) as the base tea which is then deep roasted over fruit wood charcoal.
Primal Dragon takes the unusual but historic step of oxidising the tea in the Chuan Tong (traditional) before roasting.
This oxidation step is far more labour-intensive and time-consuming, and the skill to make this style of tea is being lost in favour of Qing Xiang Green Oolong.
Many producers making the Deep aroma (Nong Xiang) roasted tea consider this oxidation step unnecessary since the tea will be heavily baked and most consumers won't notice the difference.
I disagree.
There is a distinct difference in the aromatic profile, taste and finish of a Chuan Tong oxidised oolong being roasted. The taste of dried fruits and coconuts are accentuated and there is a sweeter juiciness to the finish.
Primal Dragon has caramel, dark baked cookies and milky coffe aromatics on the dry leaf which explode into a fruity fiesta when the tea is rinsed.
Tropical mangosteen, dried cherries and oxidised apples blend with woods varnish, coffee and roasted coconuts - a much more complete experience than a roasted Green Oolong.
In the mouth the liquor is mineral and hydrating. The tea opens up with a creamy, burnt caramel start which blossoms into a coconut and cookies before finishing with apple and pear drops.
The finish has quench and a tingling pear sweet juiciness.
True Nong Xiang - once you try this it will be hard to go back to other roasted Tie Guan Yin.
You can try our unroasted Chuan Tong Tie Guan Yin called Maiden Dream. We also have some beautiful Qing Xiang Te Guan Yin (check the related products below).
