There was a wonderfully fruity-floral fragrance wafting up from the cup when it was brewing. When I tasted it the flavour made me think that maybe I didn’t add enough tea to the strainer in my mug. I’d put in a scoop (about 1 tsp) but it does taste a little weak to me. The notes I can pick up are an interesting mix of bakey-ness with a milky taste in the background and a smooth feel in the mouth.
As the tea cools it shifts from a bakey flavour to more of a vegetale taste. I’m still getting the milky notes, but it’s a not a sweet sort of milk like you’d get in a proper milk/silk oolong.
I’m not as enamoured with oolong as I was with my Ti Yuan Yin and Tung Ting. But like so many of my teas I’ll need to work with the steeping parameters before I make a final decision on the rating. Does anyone have any particular bits of wisdom or advice on how to brew this particular tea?