# Notes Super metallic. Wow. Some dark chocolate. It's pushing beyond what I think of as roasted oolong territory into _coffee_ territory to be quite honest. In gongfu type brewing, nuttiness shows up several re-infusions in? And a few after that it gets a little sweet. It might be worth trying like a full 60 second brew and discard rather than just a rinse. Brewing at significantly reduced leaf to water ratio produces a weaker and more drinkable cup but there is no escaping the metallic flavor. Flavor in this scenario is somewhat more...savory? Split pattern C actually produces good results that are very strong but not too harsh, with a thick liquor and savory taste. Still metallic but not quite as bad. # Vendor Copy > Story > > A very heavily roasted Tie Guanyin from Muzha, the traditional home of TGY on a hill overlooking Taipei city. > > Description > > Boldly roasted, the dry leaves are almost black and the broth brews up a deep chocolate-amber color. Aroma is rich like french roast and chocolate, and the broth is thick and full. > > For such a potent roast, there is a good sense of balance and structure with dried fruit notes shining through in the upper frequencies. This is a comforting, throaty tea. We've held on to it for about 5 months of aging before releasing it to let the fire settle. > > This tea holds the Winter Warmer championship title right now, just the kind of thing you'd want on a cold day. > > Facts > > - Harvest Location : Maokong, Wenshan, Taiwan > - Roast Date : 2022 June > - Cultivar : Tie Guan Yin > - Conventional