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  • It's a cultivar originally from Anxi, Fujian, but also a production method. ML sais it's good for aging, dried fruits, balsam finish.
  • 鐵觀音
  • Traditionally, fermented at room temperature; but 1990s introduced cooled method.
  • Style is tight little balls (half ball shape)

TGY Anxi 2017 Spring

  • Western (14 XI 19). Tremendous nose, sweet, baked. Has some green, and some lemon souffle. Cup quite light, sweet; again, lemon souffle, a bright vanilla. As it chills, it becomes denser.
  • Western Blind (22 I 20): etwas fahl, abgestandene Gemüsebrühe. Honey biscuits dann. Honey behind fading greenery. Cup very pleasant, light, but substance, vanillated, long echo. Ever so slight tannins then. Very elegant! (Thought it might be this, but then went for Cui Feng DP)
  • Western (22 I 20): what a pleasant nose! Pineapple sugar candies, a bit of stale vegetable broth, too. A thick sweetness pressing through at times. Cup a bit bland, a bit thin, too. A light woody bitterness, good almond milk echo. Not a big fan, though.
  • Blind Western (28 I 20): dense fruitiness, fresh apricots, actually, rather than dried ones. Later candied fruits. Cup full, only hints of wood, continues in the apricot-vein. Not too sweet. I'm wanting to say it's Jinxuan Lalashan, but my notes differ. Notes match best with Anxi TGY, but I don't find the milky-ness of TGY (maybe yes?), not the tingling of Dong Ding. So I guessed right, notes triumph impression, and there was a silkiness to it and medium fruitiness.
  • Western (2 XI 21): quite deep and roasted; much fruitier! Cup likewise, intense apricot tart. This however develops a nice mineralic underpinning as it chills, woodiness for fruitiness.

Hochland TGY 06

  • Western (20 XI 19): Similarly baked, but fresher accents, almost sour apple rings? Yeah, definitely, green sour apples, almost too much. Cup similar to nose, less body and sweetness that I would expect. Thinned orange blossom honey; long presence.
  • Western (4 XII 19): Very warm and pleasant nose; almond quality; apricot kernels, baked. Cup very pleasant, a bit of a pape marche quality, but honeyed sweetness; lingering candied apricots. As it chills a bit more brickstone.
  • Blind Wester (17 I 20): the best Lipton nose. Absolutely stunning. Cup ever so slightly bitter wood, tamer memory of the thick fruity nose. Decent.
  • Western (1 II 20): stunning nose indeed, I really get fresh apricot kernels, baked vanilla. Absolutely stunning, indeed. It's like drinking the purest idea of fruity oolongs. No wood, but still enough structure. A hint of minerality.
  • Blind Western (1 II 20): Very fruity, pleasant. Still extremely fruity, some icing sugar, too. Cup linear development from the nose, apricot kernels, and some sun warmed brickstone. Fruity and milky finish, guessed right.

TGY Muzha 2016 Winter

  • Western (14 XI 19). Nose amazing, darker than Anxi, reminds me of Steinrad. Cookie dough, hot bricks. Cup heavier also, lacks the brilliance of Anxi. Darker cookies; some rubbery influence. Chilled a bit sweeter.
  • Western (15 XI 19): Caramel and baked apple pie, but some green flowers also apparent in the back. Cup much more elegant than Song Teas, lacking the burnt, dense notes. A refreshing greenery even in this. And more apparant as it chills.
  • Western (20 XI 19): deep nose, baked and caramel; I think some green apples too? Some flower stalk water, too. Cup again, baked, very linear development from nose. Cloying caramel toffee sweetness in the back.
  • Blind Western (23 I 20): Ovomaltine, malty; very pleasant, Weebix. Cup is filter coffee, mugi cha! Not fruity at all, but very pleasant. Hints of sherry vinegar. Toasted bread in milk. Thought it might be Anxi TGY for it's sweetness, but it's Muzha.
  • * Blind Western (27 I 20): I know this smell, it's not fruity but rather clay-like. Muzha TGY? Damn the cup is tasty: Weebix, wax. Yeah, correctly guessed Muzha TGY, Weebix gave it away.

Zhencong TGY from Muzha

  • Western (14 XI 19). A tad lighter, less aromatic than the others. Cup full, but less distinct than the others. Might also be from the aging in the little clay container.
  • GFC (23 IX 19): classic oolong taste, good mix of greenery and roastedness.

Muzha

  • Western (22 X 21): What beautiful roasted nose. Leather, roasted apricot kernels and apricot tart. Cup a tad charcoal taste and succulence. A bit of a fimo taste, a milkiness. Decent, but a bit made-up.
  • Western (31 X 21) (in comparison to a BH): much deeper, more roasted; drier, too. In the cup, too, a deeper roast, some faint charcoal notes; a nice milky texture carries all this.

Song Tea Red Water TGY

  • From Lishan
  • Western (15 XI 19): caramel, apple cake; something slightly burnt. Cup has a bit of charcoal taste, which lingers long. Better as it chills; but the cup itself isn't terribly aromatic.Cloying as it chills more, way too much charcoal.
Last modified: 02.11.2021:1039