This is my second Roasted Tie Guan Yin. It is being prepared gong fu style. in a 100 ml gaiwan. I used roughly 2 coffee scoops worth of the rolled up leaves.
This is what I would consider a High roast TGY, as the leaves are dark dark brown, and there isn't the slightest hint of green on them at all. And they have a very distinct charcoal aroma, and flavor.
1: Boiling, 15 seconds.
Nose: Toast, seared zucchini, Burnt Marshmellows, Burnt Toffee, and butter.
Palate: Charcoal, toast, burnt butter, maybe slight cinnamon, hint of cocoa.
Finish: Lingering Toast.
2: Boiling, 16 seconds.
Nose: toast, and licorice, burnt butter
Palate: smooth, buttery, with charcoal comming later on. I would say more charcoal than toast on this one, unless you highly burn your toast.
Finish: Lingering Charcoal.
3: Boiling, 20 seconds.
Nose: toast, and charcoal.
Palate: toffee and caramel, with some charcoal.
Finish: Toast, with subtle sweetness.
Overall: This tea is a little strong on the charcoal flavors for me, it is nice in small doses, and I can't really get past 3-4 brews at any one time. Though it has hints of sweetness that are pleasing.