Still delicious after being in a small plastic bag in my tea cabinet for the past two months.
The dry and damp leaves have a very subtle scent of distant flowers. I kept expecting a bolder aroma, but it’s as though they were content with reserving their floral qualities for the liquor.
Each infusion (I got about 5 before I decided to stop) was roughly the same, but in a fantastic way. I started with 90C water and about 30 seconds, increasing about 15 seconds for each subsequent infusion. The color was dark gold and tan and while the aroma of the cup continued to be light, the taste was full bodied oolong. My taste association with this tea is (at least today) sweet toasted bread and an equally sweet minty quality that confounds my taste logic. It’s not really minty in that sharp way that peppermint has, nor quite the potency of a spearmint (although that’s better). If you’ve ever noticed a minty quality to Tulsi basil, that’s closer to the mark. Anyway, it is very refreshing.
Definitely a a great tea to have on hand.
I infused this in my dark oolong yixing pot.