Their web site describes it as a ‘semi-oxidized, earthy brew’. I found the dry tea leaves to be fairly dark, and very tightly rolled. I took just a small amount—enough to cover the bottom of the small 2.5oz/75mL gaiwan—for my first brewing, and after a couple of infusions the leaves nearly fill the gaiwan.
The first impression was rich, thick liquor, sweet and floral and rich, but when several combined infusions sat for a while in my 10 oz cup, the sweetness was much less pronounced, and a deeper, earthier flavor appeared.
I am used to some flavor changes as teas sit: I typically brew up a quart of my teas at a time, and drink that from a thermos over several hours during my workday. But I’ve not noticed such a rapid and profound change in any of my lightly oxidized Ali Shan and Tie Guan Yin Oolongs before.
I guess that’s why its described as “earthy” rather than predominantly sweet. Very interesting tea.
