This tea is a traditionally roasted tiguanyin, even though it’s from Taiwan. The dry leaves are dark, tightly balled and have a musky, milky smell. The tea brews a pale gold, silky and oily, with a great depth and complexity of flavour. I will need some more time with this tea before I can nail down all of its flavours, but I can say at this point that there’s no vegetal taste to this tea, and that it starts out with a note of perfume (not an unpleasant one) and floral, with a nectary sweetness, and a lingering sweet aftertaste. There is no astringency to this tea, and I don’t think that it will take milk well, although its likely that adding sugar will take the edge off the perfume of this tea. The second brew is better than the first, but you should take care not to overbrew this tea – it grows bitter quite quickly.
This tea is currently on sale, and is reasonably priced. It’s a very unique tiguanyin, that I think is worth tasting.