Fluffy, light, and soft, like flowers on the mountain air. There is a loud floral overtone, even fruity. It tastes of aromatic perfume, with an undertone of dark wood, reaching down into the soil for a hint of spices that lingers on after the fruit-flowery finish. This is owed, purportedly, to Darjeeling being it’s original land. The most lovely amber hue, it shines brightly in glass. Similarly, the leaves are mostly unbroken and have a pleasing, autumnal shade to them in glass.
While obviously of the Chinese tree species, it inherits a slightly malty, mostly woody sweetness, characteristic of Chinese tea. True to form, this Wu long tea must be brewed at Wu long temperature. Heat will immediately bring out an overwhelming astringent mouth-feel and flowery taste. So, this delicate tea requires a delicate heat. Not boiled.
Unusually, I brew this tea in a teapot, rather than a gaiwan, and for about 3 minutes. Twice, or three times. Longer steeping seems to favor the hint of spices. The normal amount of leaf is sufficient. Altogether a worthwhile and elegant tea.
Flavors: Dark Wood, Floral, Fruit Tree Flowers, Perfume, Spices