Multiple Infusions

Hong Xin Tie Guan Yin is part of Jing Tea Shop’s Anxi Guan Yin Tasting Set. If you’ll recall, their autumn 2007 set was one of my earliest reviews, way back from when my posts were even longer and more boring than they are today. If you were a reader then and still are, bless you. Yours is a charitable heart.

I don’t really weigh tea or take the temperature of water anymore, except when reviewing, since I figure someone somewhere might find that data helpful. I know I used to. My parameters were 3 grams (a little over 1/4 full) in my new 60 mL gaiwan, boiling water between shrimp and crab eyes, infused for the following times: 45s/30s/35s/40s/45s/60s/80s/2m/3m/6m.

This was a tasty TGY. The rolled leaves were plump and striped, almost like gold-flecked green. In the gaiwan they gave off a scent of gardenia and lilac. The first infusion was light, with a spring mix taste and sweet finish. The second showed asparagus up front, followed by a long mix of chewy, savory, nearly oily. For the next four steeps the vegetal quality changed over to really fresh organic broccoli, the kind where the florets live up to their name. The savoriness continued, reminding me of FLT’s Buddha Hand, and a persistent floret aftertaste remained in between steeps.

The last four infusions marked a rapid change from yumtastic broccoli to Huang Jin Gui-type florals. Not the most complex flavor, but agreeable nonetheless. The underside of the gaiwan lid smelled mostly like dreams of gardens, with a sweet touch of vanilla extract.

I was satisfied aplenty with this organic Tie Guan Yin. Very different from the nectary and buttery selections in last autumn’s tasting set, it helped me confirm that I’m quite partial to savory green oolongs.

The teacup, you may have noticed, is new. I call it my Hello Kitty cup for its cutesy pattern. The porcelain is somewhat thick, and it comfortably holds 50 mL.