Every time I order a personal supply of the season’s fresh Ti Kuan Yin wulong tea from Xin Yuan Tea Garden, or Lin Farm as I had previously referred to this garden, they are always kind enough to throw in a few other samples of interesting teas. I was happy to make a larger order of this year’s Spring harvest top grade Ti Kuan Yin, which is available for purchase at The Tea Journeyman Shop, and to give some well deserved revenues to the Lin family, who honestly makes the best Ti Kuan Yin that I have ever had. If you have not had the Ti Kuan Yin from Xin Yuan Tea Garden before, and there is a very high chance that you have not, then I implore you to get some. It will redefine your opinion on Ti Kuan Yin.
With this order, Dong Qin Lin, the daughter whom I communicate with, sent me a very interesting sample which is the focus of my review today. This sample is the 13 years aged Ti Kuan Yin. One of the first teas I ever reviewed from the Lin Farm (Xin Yuan) was an aged Ti Kuan Yin, but it did not look anything like this sample. This sample is darker in color, with less stems, and seems to be a much higher quality.
To learn more about the Xin Yuan Tea Garden, Click Here to see their profile on The Tea Journeyman Shop website. Let the journey begin…
The dry leaves are dark brown to black in color, possibly from periodic roasting during the aging process. Appears to be mostly large leaf fragments, and possibly some whole leaves, some with stems intact. The leaves are in the semi-ball shape. The aroma has scents of dried raisins or prunes, molasses, and aged wood (oak?).
Eight grams of dry leaves were placed in an 18 ounce (530 ml) cast-iron tetsubin teapot. Purified spring water was heated to 205°F (95°C). The leaves were infused for two minutes.
The first infusion produced a liquor with a golden-orange color and slight red tint, clear and transparent. The aroma has scents of wood resin or sap, prunes, and light molasses. The scent is very unique, and almost difficult to read, all in a good way. The body is medium, with a very smooth, silky, clean texture. The taste has notes of sweet wood sap, prunes or raisins, wet stones, and a slight touch of ripe blood orange.The aftertaste is lightly sweet. Again, like the aroma, the taste is somewhat difficult to read, and almost took me to the bottom of the pot to begin defining what I tasted. I was impressed that there was no unpleasant tastes that can often occur in the first infusion of aged teas. This first infusion tasted very clean, despite not being rinsed.
The second infusion produced a liquor with a slightly darker golden orange with red tint color. The aroma lost absolutely no strength or character from the first infusion, and may have even strengthened by a slight amount. The body and texture remain medium, smooth, and clean. The taste seems to be slightly fuller, but retains the same general taste notes of sweet wood sap, raisins or prunes, wet stones, and blood orange. The second infusion was slightly better than the first, and I expect the aroma and taste to persist until the end of my work day forces me to prematurely dispose of them.
The third infusion produced a liquor with a golden-orange color similar to the first infusion, and perhaps a touch lighter in color. The aroma has lightened some, but has plenty of potency. The body and texture are the same. The taste has lightened some, but retains the majority of the taste notes, with the blood orange diminishing some. I still believe these leaves could give at least three or four more worthy infusions. Unfortunately, the end of my work day has arrived, and I have to cut the review off at three. Thankfully, I have another eight gram sample of this same tea, and I know to set an entire day aside to enjoy it.
The infused leaves have a fresh tar black color. The leaves are still quite tightly rolled, and unrolling them reveals a fibrous, almost stringy structure of the aged leaves. The texture reminds me of a loosely knit dry burlap sack, lacking any softness. The leaves that I am able to unroll without completely destroying do appear to be large fragments and whole leaves. A few of the stems display a two leaf and small bud pluck. The aroma has scents of sweet wood sap and molasses. This was among the most interesting set of tea leaves that I have inspected.
I realize the quality of the above photo is not great, but it is good enough to show the fibrous character of the infused leaf. This is what happened to every leaf that I tried to unroll.
This 13 Year Aged Ti Kuan Yin Wulong Tea from Xin Yuan Tea Garden was a fascinating review subject from start to finish. The aroma and taste were so unique that they were difficult to identify, and my descriptions may not be the most accurate. Regardless, both the aroma and taste were amazing, and the texture of the liquor was remarkably clean, especially for an aged tea. As if the organoleptic experience of the tea was not enough, it was very interesting to inspect the infused leaves. If every tea review I conducted was as interesting as this one was, then I would never get my normal work done at my office.
A heart-felt thank you to Dong Qin Lin and Xin Yuan Tea Garden for providing this fascinating sample. I am so glad they included two samples of it, because I will be ready to get every last infusion out of the second sample. Cheers!
Finally, if you have not already done so, please do me a personal favor and check out my new webstore which I just launched on May 27th. I am adding new products on an almost daily basis, and there are some really interesting teas on this site, as well as five to ten more coming in the next couple of weeks. Please check it out, and share it with your tea loving friends and family. I truly appreciate your help in getting my business name out, and I think tea lovers will appreciate the high quality and low price of the teas in my shop. Thanks again!