Although the leaf might not impress you with its looks it carries a promising flowery fragrant aroma with a dry roasted edge. It brews into clear burgundy infusion with subtle flowery and fresh notes with hints of stone fruits rising from the surface.
First sip is crisp with sweetness at the tip. Later on roasted and flowery elements, along with notes of stone fruit, are more prominent on the palate with short lasting dry bite in the back (common with high roasted oolongs). Roasted elements in this tea add up to its thickness and medium body with more sweetness coming in subsequent infusions.
Wet leaf leaves a lot of rich and baked notes with hints of stone fruits. This tea takes boiling water very well and can be steeped at least three times. If there’s a critic to this tea than it can be easily recognized in the leaf – it has a relatively large amount of long stalks.
(Tasting setup: 4gr 180ml 95-100C 1m-1,5m-2m-3m)