Impressive! This is definitely the star of the three teas I received from Asha. I ordered a half ounce sample of it, while that was still an option, and put about half of it into my gaiwan this morning (approx. 7 grams). I’ve been using the standard method I like for brewing oolongs gongfu style: boiling or near boiling water, one immediate rinse, then three seconds for the 1st and 2nd infusions, and increase the steep time by an additional three seconds with each following infusion. I just finished my first thirty second infusion, so I’ve steeped this tea about ten times now. It has not let up one bit.
So the first couple infusions were very light, and I didn’t expect much from them. The tea really started to get going on the third and fourth infusion. Here’s what I’ve noted on it’s characteristics:
(of fragrance and flavor)
Base-note: Exactly like Thai sticky sweet rice.
Mid-notes: coconut milk and orchids.
Top-notes: hints of vanilla bean and sliced almond, and sometimes hint of sweet corn
Aftertaste: Above notes persist and unfold over minutes to surprising additional fruit notes, like occasional flashes of light peach, sweet apple and honeydew melon. Also tingles in a pleasant way.
Mouth-feel: Very light, almost vaporous, and yet somehow still creamy.
It all makes me wish I had some fresh sliced mango to eat for breakfast alongside this tea! I’m really amazed by the kinship between this tea and the sweet rice in coconut milk that is served with mango as a Thai dessert. It’s so delicious. Quite fantastic in many ways! I’ll definitely be ordering more of it.
