Sunday, January 27, 2008

Tea Nerd Anniversary | "Fire Kuan Yin"

Yes ladies and gents, today marks a(n) historic moment in tea– nay– world history. Today is the one year anniversary of the first post here at Tea Nerd! It really has flown by, for me anyway, and it seems to have changed quite a bit in that year as well. I do not claim to be a photographer, but I can't help but notice some improvement in the images I've posted here. Let's not forget the numerous layout changes and the move to my own domain, either.

Most importantly, thanks to all my loyal readers! I would not have the motivation to keep this blog up if it weren't for all your comments and emails. Here's to another great year!

Fire Kuan YinClass: Oolong
Origin: Fujian province, China
Year: ?
Vendor: Red Blossom Tea Company (Product page)
Price: $13.50 (4 oz) / $4.00 (1 oz)

Today's tasting notes are on Red Blossom Tea Company's "Fire Kuan Yin," a roasted Tie Guan Yin. First, thanks to Xine from Adagio, who gave me this tea (and many others) as part of a secret santa event between a few TeaChatters. You chose well, Xine!

I had assumed, because of the word "Fire," that this would be a high-roast TGY, but it is not. The product description even says so, but in case you don't read vendor descriptions anymore, like myself, know that this tea only has a low-medium roast. Regardless, it's pretty good.

The dry leaf is fairly green, indicative of a low or medium-strength roast. The leaf pellets are also very small, which I hear is a good thing. The roast brings out some nice aromas though– mostly toasted grains, but also pear, and a touch of cocoa.

I brewed this in another Christmas present– a new Yixing pot. It's about 3 oz/ 90mL, and is from silkroadtrade on ebay. I have decided to use it for roasted, non-yancha oolongs. The pour is decently fast, around 7 seconds. Anyway, I brewed this tea with 4g of leaf, boiling water, and 30+ second infusions.

The flavor is light, sweet, and grainy (flavor, not texture). It has a nice feel to it– it is smooth, moderately thick, and slightly oily on the lips. This tea also has a decent hui gan (lingering, sweet aftertaste) and a cool throat-feel. There is even a bit of pear aftertaste, though not much.

Overall, I'd have to say this was a good tea, worth buying. Also, as it is roasted, the fact that there is no harvest year given doesn't bother me so much– I know this tea will last a few years, and, if anything, just get better. Thanks again Xine!


Hobbes said...

Dear Brent,

Many thanks for a great year, and a great pile of excellent tea articles. Keep it up, I always look forward to reading your pieces!



Mary R said...

Happy Anniversary!

It's been quite the year, hasn't it? Sometimes I can't believe how much we've all learned since last January. Spooky!


Brent said...

Thanks Hobbes and Mary! I suppose this also marks the one-year anniversary of your comments being appreciated here. :)

It is frightening how much we've learned in just one year– it makes me wonder if we'll look back on ourselves in another year the same way we look back at ourselves a year ago. Time will tell, I guess!

If my memory serves me right, your one-year blog birthdays are coming up as well, right? Anyway, thanks again for stopping by!

Vladimir Lukiyanov said...

Happy "blog birthday"...

It's been a fun read :)


Jamie D. said...

Happy Anniversary...and a wonderful review and pictures too, as usual. :-)

Many Happy Returns!

Brent said...

Thanks VL and Jamie!

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