Someone mentioned I should try this tea, I’m pretty certain is was Jim Marks. I was drinking some oolong and mentioned how I like the lighter roasted ones and he mentioned this one. Out of the lighter roasted oolongs, I prefer dan congs. I’m glad I did try this one.
The dry leaves are a nice dark brown with the mineral-stone notes that I find in all da hong paos. But this one also seemed to have a slight floral note. When steeped, the leaves are actually green with the edges being brown. There was the obvious roasty mineral-stone notes. There was also a hint of a stone fruit.
The taste of this tea is very nice. It’s, again, lightly roasty with mineral-stone notes. There is a juicy quality and some pastry note. I’m also getting a slight floral note that I had smelled earlier. This is a light tea, it’s not in your face with it’s flavors or roasty notes. It’s soft, like a classy lady who wears a dress tight enough to let you know she’s a woman, but loose enough to let you have some imagination. She’s not throwing it all in our face or letting it all hang out. She’s quiet, but not without a mind. This is a very lovely tea that yielded many steeps, and I tried it western style. I’ll have to brew it gaiwan style to see how the flavor profile changes over many steeps with less water. Thank Jim Marks for recommending me this tea!