@Leo: Yes I did get the browned Tieguanyin, and it’s an excellent tea. It took a few tries to get the infusion right, but I think it’s going well now. The key for me so far is to use really hot water, close to boiling, infuse it for a short time, and then let it cool a bit in a porcelain bowl. The extra hot water brings out the darkness and flavor, and the bit of cooling tames the tea and evens it out so the full taste can be appreciated. I always think that this last step is very important.
The Tieguanyin has a rich, warm, woody taste to it that is very nice. I always like to have a “hot” tea around in case I am feeling a little cold or under the weather. When I have been feeling that way, I know that I am making the tea correctly if I start to feel warm and dry, and start to sweat a little. For me, that’s a good sign.
As a side note, I also really like the tube packaging. It’s perfect for keeping on my desk when I’m making tea. Right now next to my computer, there is the browned Tieguanyin and Master Zou’s Shu Cha 2009. 🙂
