tieluohan 2015 oolong_tieguanyin which slow the growth of

which slow the growth of the tea leaves

This lactic acid fermentation adds a sour note reminiscent of lemon that is typical for Goishicha

The lid sits flush with the pot’s rim

both materially and proverbially

tieluohan 2015 oolong_tieguanyin which slow the growth ofWhile generally good practice to leave strongly roasted yan cha to 'rest' for a few years to mellow out, longer ageing can bring out something else. This Tieluohan was only roasted once at the time of production rather than being 'refreshed' in the interim, and the resulting taste emphasizes that ageing: a very grounded infusion expresses barny aromas and the depth of liqueur, yet remains lightly acidic and sweet with its characteristic note of pear.