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This tea is unroasted.

Wet leaves have the aroma of slightly sour and tart raspberries. Almost like the yeasty smell of a lambic beer. Crisp and clean flavor; a little nutty like a White Peony tea. The dark amber color in the cup would imply a much thicker texture or a roasted tea, but infusion after infusion it continues crisp and clean on the tongue with just a hint of nuttiness and a smoothness that sets it above Bai Mu Dan. At the fourth infusion (done at 3 minutes) the taste is like puffed rice: sweet and mouth-filling. I think this tea would do best infused a little longer than other oolongs. Infusion five I brewed for 4.5 minutes and he flavor continues smooth and sweet. No dryness or astringency at all. The wet leaves are huge after they unroll! 

Preparation
205 °F / 96 °C 2 min, 0 sec

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Bio

A tea geek (and also general geek) in Burlington, Vermont.

I’m drawn to the beauty of a steaming cup with snow falling outside. When I see a tea leaf, I see the long road and hundreds of hands that have brought it from the sun and soil to my pot.

I think that tea can be a way of life.

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Burlington, VT

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