How deep baked/roasted was the alishan tieguanyin from thetea.pl? They describe it as a dark roast, but is it so dark roasted as the Floatingleaves's muzha tieguanyin, or closer to Tillerman's? I found the former to need a year or two to rest off the roast before the flavors start to emerge more, but Tillerman's was ready for me to drink now.
There is no self wrote: ↑Tue Jan 08, 2019 12:21 pmSpeaking of Taiwanese wulongs, the Alishan Tie Guan Yin I bought from thetea.pl has already become one of my favourites.
Far more oxidised than most Tie Guan Yin I've tasted, sugary, and overwhelming fruity notes!