I am fairly new to sampling super fine oolongs. This was, for sure, the best tea I have tried to date. A gongfu session with this was intense. 20 infusions. Started bold, dizzying effects. Ended sweet and warm. I loved every minute of it.
2010 WuYi 3 Stamps Old Bush ShuiXian
Oolong Tea by The Mandarin's Tea Room
The small, blue steel colored leaves of this high fired oolong were produced from 100 year old trees in Spring. Picked in Heaven’s Heart Cliff, Wuyi Nature Reserve.
Dry Leaf Aroma: Soft musk, old parchment
Wet Leaf Aroma: Wet earth, preserved plum with faint florals
Body: A smooth, almost syrupy texture possesses the first cup and carries through several infusions. Rich, fruity notes are balanced by bitter cocoa and minerals. The earthy aroma draws out some wood smoke and leather that softens into a vintage musk. The sweet, lingering aftertaste carries a hint of candied cherries.
Finish: Light, cooling mint with a dry edge
Qi: Relaxing and warming to the core
