I am continuing my caffeine-lowering regimen, which means less tea. So I decided to drink a packet of the Xuefeng tieguanyin. It’s less than what I normally would use for qingxiang tieguanyin.
Brewing it today though, I found it to come out a bit sour. I don’t know what happened, but the first two infusions were sour. I tried a slightly shorter steeping time with slightly lower temperature, and that got rid of most of the sourness, but there was still a slight hint of it left. It also tasted a bit different after I’ve had days of the Fook Ming Tong stuff and a bit of the Beijing stuff. It is somewhere in between the two — less grassy than the Beijing one, and more fragrant than the Fook Ming Tong stuff, but in a strange way. It is a winter picked tea, so perhaps that explains most of it. The tea is also a little coarser in taste. Either way, it’s a curiousity.