tieluohan 2015 oolong_tieguanyin a so-called “New Generation” era

a so-called “New Generation” era emerged

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

This cup features a delicate shape of unfolding petals

and 'jade'

suchen viele Tee-Enthusiasten nach unglasiertem Teegeschirr wegen des einzigartigen Effekts

tieluohan 2015 oolong_tieguanyin a so-called “New Generation” eraWhile 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.