Then we saw the farmer who collected the leaves. He didn't mind us watching him doing outdoor oxidation and let us smell the leaves. They smelled delicious!
I was really looking forward to drinking tea with Farmer Zhang. He has a passion for making traditional style Tieguanyin and I simply love his smile.
He started us off with a Tieguanyin that he just finished roasting a couple of hours prior to us showing up. It's very interesting to start with a tea like that. He told us that some drinkers like tea that's "fresh out of the oven." I told him that I felt the tea is not "round" yet. He said a tea like that takes a couple of weeks for the firing to become smooth. He said he wanted us to taste the tea base. He guaranteed that the tea would turn into a round tea if we stored it for a while. It's always very interesting to discuss tea with Farmer Zhang. I will be sharing what he thinks about his teas over the next couple of posts.
I ended up choosing a Tieguanyin made in 2008. It has a strong tea body with a very clear energy. I also picked up a Tieguanyin that was made in 1999. It's smooth and the tea energy is gentler. I am very happy with both of the teas. I am looking forward to sharing them after I return to Seattle!
2 comments:
A favorite day among many favorites!
Stephanie,
Indeed. I love drinking with Farmer Zhang.
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