The dry leaves smell reminiscent of a young pu-erh with woody / mulchy tones mixed with cocoa, autumn foliage, and a hint of spice.
Brewed with a porcelain gaiwan (2.0g / 3.5 oz. water)
Rinse: Leaves smell strongly of cocoa, wet autumn foliage, and finishes with tones of dried fruits (dates maybe) and roasted flavors.
1st (4 min. as package states): Leaves smell of pungent, wet autumn foliage with cocoa tones underneath. This gives way to a caramel sweet smell mixed with dried fruits (dates). Liquor is brown with tinge of gold. Thick, syrupy mouthfeel. Cocoa and woody/mulchy flavors are present. Slight bitterness might be due to brewing, but it is not overbearing.
2nd (shorter, 3.5 min. due to bitterness): Leaves smell more like wet wood or mulch. Caramel tones are also pronounced with the dried fruit smell gone. Liquor is golden brown with a red tinge. The flavor has less cocoa tones and more pronounced caramel flavors accented by wet autumn foliage and wood. The mouthfeel is still syrupy.
3rd (3.5 min.): Leaves smell more one dimensional of wet autumn foliage. The taste is more one dimensional also and consists of wet autumn leaves with a touch of caramel sweetness. The mouthfeel is still surprisingly syrupy.
4th (4 min.): Taste profile is basically the same as the 3rd. However, the overall intensity is weakening and the mouthfeel is becoming thinner.
Overall, I did enjoy this tea. What surprised me the most is the persistency of the flavor and mouthfeel. This tea is balanced, has a fair bit of dimensions, and could be steeped 5-6 times. Rishi Tea’s Bai Hao Oolong would be a great starting point for anyone who wants to delve into the world of Oolong!