The dry leaves are much larger than most other oolongs I have had, and unfurl into long twigs with several large, whole leaves on the majority of them. What oolong balls open up into almost always astounds me. I brewed this tea gongfu-style in a small porcelain teapot.
With this steeping, I got a faded dandelion-yellow color broth that had a simple, bakey aroma without too much apparent depth. While I’ve not had other Jade oolongs, this particular one seems at least very closely related to a medium-baked Muzha tiekuanyin. The taste at first seems relatively two-dimensional, but it has a light, pleasant astringency paired with a faint, almost honey-nut tone, along with a ubiquitous, slight herbaceous underscore.
I’m not particularly crazy about this tea, but I’d definitely recommend it for someone who likes lightly roasted tiekuanyins.
