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Approx. 2 oz. of tightly compressed tea. Made of 2008 Traditionally Roasted Anxi Tieguanyin pressed into cake form in 2012!
For me, a Tieguanyin needs to start out with a mineral quality - without that crisp, thirst quenching, mouth watering effect I'm out. I'm glad to say this one does not disappoint. On top of that, it's wonderfully complex. The roasting augments the low notes of sweet plum and cocoa while aging in pressed form gives it a great viscous and oily texture. Win, win, win. Lots of sweet steeps on this one balanced with a nice salivating tartness! A real pleasure.
With this tea, a little goes a long way and there is a lot more tea than at first glance ;) I recommend breaking out about 5gr of leaf and brewing this with quick steeps in your gaiwan. Boiling water to steep, but please don't drink scalding hot tea. Wait for it to cool so that it's nice and comfortable to drink and you can discern what's going on in the tea.