Of all Oolongs, rolled, heavy roasted kind has been the least in my cup, but this one seems to have slightly baked (almost cacao) aroma instead of dry impression and it lacks that charcoal edge that I got familiar with so far.
The leaf brews into clear bronze liquor with notes of toasted nuts and flowery hints topped with slightly dry impression. In mouth it presents itself with medium body and pronounced roasted note at the sides of the tongue, followed with toasted (like rice in Genmaicha) and almost caramel finish. Roasted element is less pronounced in subsequent steeps (but it seems to be replaced with a dry-like bite on the tongue) and the liquor brings more smooth mouthfeel with pronounced lingering flowery component and sweetness at the end. Roasted component in this tea gives a slight hint to coffee, but altogether the cup can be more associated with Genmaicha and Houjicha.
Slightly shriveled wet leaf airs of toasted and flowery elements that seem to be more intense than what’s been released in the cup (could possibly hold one more steep). Among these dominant components there can be sensed some milky character in the background.
Side note: it may take more than one session with this tea to fully grasp and comprehend its offerings.
(Tasting setup: 4gr 180ml 95-100C 2,5m-1,5m-2m-3m)