Roasted and crispy, as expected from a Wuyi Shui Xian. A woody aroma and a golden orange color. The first few infusions have very little real flavors on my tongue – more of a sense or feeling of charcoal. I then tried very hot water with a much longer infusion time (about 2 minutes) and was rewarded a very distinct aroma of steamed milk and a somewhat tannic coriander taste on the sides of the tongue.
I don’t have much experience with or knowledge of Gao Shan Lao Cong tea, but I can taste the signs of the title.
Gao Shan oolongs are usually highly praised for their well-defined aromas; this tea has more aroma than taste, although it is not flowery at all. They also tend towards a lighter body which this tea, despite its roast, does as well.
Lao (old) trees tend to be used for producing tea that packs a punch. This tea has just that effect; you can’t miss the charcoal dryness when it hits your tongue.
Not my favorite Wuyi oolong, but an interesting comparison to other Shui Xians I’ve had in the past.