The tea brews a translucent pale yellow-green and has a distinctive and inviting buttery floral scent. The leaves are rolled and need space to expand so using a strainer or pyramid is recommended over the common paper type filters. I use a kettle with a temperature gauge and set it to the front of the oolong range for this tea, which is just right. The taste of this tea I describe as savory and it coats the mouth with the buttery earthy flavor characteristic of some of the high mountain oolongs. I was able to get two steeps out of my first bag with the second being slightly more intense on the earthy side. For those that like floral or earthy oolongs this is a privilege to drink, and quite a welcome departure from firm leaf varieties like wuyi cassia or da hong pao, from which I need a short break.
Not for the faint of heart with respect to price – but because the rolled leaves expand to a great degree, just a few are needed for a perfect cup. I just re-upped and ordered another batch, as some family members also took a keen liking to this tea, which we sipped in the evening as a way to relax and put the day behind us.