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The dry leaves smell reminiscent of a young pu-erh with woody / mulchy tones mixed with cocoa, autumn foliage, and a hint of spice.

Brewed with a porcelain gaiwan (2.0g / 3.5 oz. water)

Rinse: Leaves smell strongly of cocoa, wet autumn foliage, and finishes with tones of dried fruits (dates maybe) and roasted flavors.

1st (4 min. as package states): Leaves smell of pungent, wet autumn foliage with cocoa tones underneath. This gives way to a caramel sweet smell mixed with dried fruits (dates). Liquor is brown with tinge of gold. Thick, syrupy mouthfeel. Cocoa and woody/mulchy flavors are present. Slight bitterness might be due to brewing, but it is not overbearing.

2nd (shorter, 3.5 min. due to bitterness): Leaves smell more like wet wood or mulch. Caramel tones are also pronounced with the dried fruit smell gone. Liquor is golden brown with a red tinge. The flavor has less cocoa tones and more pronounced caramel flavors accented by wet autumn foliage and wood. The mouthfeel is still syrupy.

3rd (3.5 min.): Leaves smell more one dimensional of wet autumn foliage. The taste is more one dimensional also and consists of wet autumn leaves with a touch of caramel sweetness. The mouthfeel is still surprisingly syrupy.

4th (4 min.): Taste profile is basically the same as the 3rd. However, the overall intensity is weakening and the mouthfeel is becoming thinner.

Overall, I did enjoy this tea. What surprised me the most is the persistency of the flavor and mouthfeel. This tea is balanced, has a fair bit of dimensions, and could be steeped 5-6 times. Rishi Tea’s Bai Hao Oolong would be a great starting point for anyone who wants to delve into the world of Oolong!

Preparation
195 °F / 90 °C
Spoonvonstup

Interesting- I’ve only had this at a tea shop before, where I couldn’t get over how much this tasted like a black tea. However, they steeped it in big pots down there. If I come across it again, I’ll have to try it gong-fu style to see how it changes. BTW. .. what a nice small gaiwan you have! It’s hard to find anything in the 3oz area (and I’ve got itty bitty hands).

Bowman

Yes, definitely try it gong-fu style. I have also brewed it in a larger (8oz.) yixing teapot and noticed that the flavor changes dramatically when brewed in clay. Personally, I like the flavor better in a gaiwan. It is very small and a good size!! I purchased it from Rishi Tea because of the size. I bet you could find some other places that sell it too. Thanks for the response!! Keep up your great reviews!! :)

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Spoonvonstup

Interesting- I’ve only had this at a tea shop before, where I couldn’t get over how much this tasted like a black tea. However, they steeped it in big pots down there. If I come across it again, I’ll have to try it gong-fu style to see how it changes. BTW. .. what a nice small gaiwan you have! It’s hard to find anything in the 3oz area (and I’ve got itty bitty hands).

Bowman

Yes, definitely try it gong-fu style. I have also brewed it in a larger (8oz.) yixing teapot and noticed that the flavor changes dramatically when brewed in clay. Personally, I like the flavor better in a gaiwan. It is very small and a good size!! I purchased it from Rishi Tea because of the size. I bet you could find some other places that sell it too. Thanks for the response!! Keep up your great reviews!! :)

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My love for Japanese green teas was instantaneous. The rich sea tones of Gyokuro, steamed veggie flavors of Sencha, and indescribable umami taste is hard to beat. But, the world of tea is vast and varied. Oolong, pu-erh, and black teas do find themselves in my cup from time to time.

“Where there’s tea there’s hope.” – Arthur W. Pinero

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