The tea for today is Tillerman Tea’s 2020 Spring Traditional Oxidation Dong Ding. This is a Qing Xin cultivar, 35% oxidized, unroasted oolong by the grower Chen Kuan Lin. Leaf and Steeping Method Holy Hoots, big leaves! Traditional Oxidation Dong Ding leaf smells lightly like tulips and lemon drop candies. I used 1 gram of leaf per 15ml of vessel size, gongfu steeped in boiling water. After a rinse, the leaves smell like fresh laundry and floral. Tasting of Tillerman Tea’s 2020 Spring Traditional Oxidation Dong Ding Oolong First, Second, and Third Infusion: Tillerman Tea’s Traditional Oxidation Dong Ding brews… Continue reading, hoot!
The Alishan for today is from Tillerman Tea. This Alishan is a light roasted, Qing Xin Cultivar, High Mountain oolong from the Meishan (Plum Mountain) District of Chaiyi County, Taiwan. Leaf and Steeping Method Alishan Meishan District has a candied sweet floral aroma. I used around 1 gram of leaf per 15ml vessel size, steeped in boiling water. Again, I usually use a gaiwan but I’m too lazy to find one, so this fast pour teapot is my tea steeping vessel today. Steeped up, the leaves are more honeyed and floral. Tasting of Tillerman Tea’s 2020 Spring Alishan Meishan District… Continue reading, hoot!
Today’s tea review I’m drinking Tillerman Tea’s 2019 Spring Muzha Tieguanyin and 2019 Summer Oriental Beauty. All teas I steeped gongfu style, 1 gram of leaf per 15ml vessel size, in boiling water. 2019 Muzha Tieguanyin from Tillerman Tea The leaf has a freshly roasted scent, caramel nuttiness. After a rinse and infusion, the hot leaf has a deep caramel and roast scent continued. First and Second Infusion: The first sip of Tillerman Tea’s Muzha Tieguanyin gives off the impression of the fresh roast. Sharp and slightly ashy, but the tea is smooth once you get past it. It’s sweet,… Continue reading, hoot!
On the tea table today is Tillerman Tea’s Organic Chingjing Oolongs – a Gaoshan High Mountain and a Hong Shui. These are both by farmer Yen Ching-Yu (Katie). I have had these teas from previous years, so it will be interesting to see what has changed with the season and technique. Organic Chingjing Gaoshan High Mountain Oolong Tillerman’s Organic Chingjing Gaoshan High Mountain Oolong is of Qing Xin cultivar that is grown at 1800m. This is a Spring 2019 oolong with 35% oxidation and lightly baked. The dry leaf smells soft sweet and floral. After a rinse, the leaf smells… Continue reading, hoot!
Tillerman Tea sent me the 2018 Winter Dong Ding Laoshi last season. I saw it sell out fast before I had a chance to review it (and I generally don’t like reviewing stuff that isn’t available unless it is educational). I shared some with a local tea friend as a session closer and we were both surprised how crazy good this Dong Ding is. When the new 2019 Spring Dong Ding Laoshi arrived, I jumped at the opportunity to get some vendor samples for review. The 2019 Spring Dong Ding Laoshi is medium-level charcoal roasted by Tillerman Tea’s Teacher (Laoshi)… Continue reading, hoot!
Today’s review is some winter Taiwanese oolongs from Tillerman Tea – Shan Lin Xi and Cuifeng. Both teas I tried gongfu style, steeped at 1 gram of leaf per 15ml of vessel size in boiling water. Tillerman Tea’s 2018 Winter Shan Lin Xi Shan Lin Xi’s dry leaf smells buttery sweet and a bit floral. While I was doing the rinse, I could smell the leaves giving off a spinachy fragrance. First and Second Infusion: 2018 Winter Shan Lin Xi sips in real thick, so it is like drinking melted butter. The notes are mostly savory of fresh buttery spinach with… Continue reading, hoot!
One of my current tea obsessions is Hong Shui oolong. There is something about a more oxidized and old style of oolong that just sings to me. Hong Shui also seems to be harder to find and if you do find them they can be expensive. I own a couple Hong Shuis at $25/oz ~ $1 a gram, which is insane to drink all the time. I was excited to see Tillerman Tea has a new 2016 Winter Hong Shui and priced at $19.50 for 2 oz ($0.35 a gram). It is organic, grown in Chingjing, and of the Qing… Continue reading, hoot!
It is time to check out Tillerman Tea‘s 2017 Spring teas! First up, Spring 2017 Organic Chingjin Gaoshan Oolong. This tea is an unroasted Qing Xin oolong from Chinjin Mountain and grown at 1800m. Dry Leaf and Steeping Method Well, this is gorgeous leaf. The oolong is emerald giant lumps of leaves with a floral buttery scent. I went with a fast pour tea pot and 1 gram of leaf to 15ml of vessel size. To not mess around, I started with flash steeps with boiling water. Tasting of Tillerman Tea’s Spring 2017 Organic Chingjin Gaoshan Oolong First and Second Infusion: Tillerman Tea’s… Continue reading, hoot!
Time for some winter oolongs! Today we have Tillerman Tea‘s 2016 winter Alishan and Roasted Dong Ding. 2016 Winter Alishan Oolong Gorgeous dry leaf here! The leaf is big, emerald bright green, with a mouth watering buttery scent. I did this gongfu style, 1 gram to 15ml of leaf, steeping with boiling water and fast infusions. The tea steeps up a light marigold with a soft floral scent. Interestingly, the hot leaf smells like flowers and sticky rice. First, Second, and Third Infusion: Winter Alishan sips in soft, floral and notes of linen and snap peas, with a heavy cream body.… Continue reading, hoot!
Tillerman Tea is an online oolong seller located in the US. They only carry Taiwanese oolongs. I happen to enjoy Taiwanese oolongs so I am excited to see how Tillerman Tea stacks up. I didn’t look much into each tea until after I drank them. I got three to try – Dong Ding, Oriental Beauty, and Muzha Tieguanyin. All three teas I steeped with the same method – 1 gram of leaf to 15ml of vessel size, in this case, a gaiwan. I did quick infusions with boiling water. Tillerman Tea’s Dong Ding Dry Leaf: The Dong Ding oolong is big chunky… Continue reading, hoot!