Thanks to Fong Mong for the sample.

I started by brewing this in my yixing. Starting with a quick rinse I got a clear pale yellow liquor that had a strong aroma of nutmeg, apricots and peaches. I was actually a little surprised how intense the aroma was, much stronger than other Lishan’s, especially the spice. I know the yixing brings out the spice notes more intently.. but wow..

First infusion I got a slightly darker liqour with an even more intense spice aroma, nutmeg and cinnamon and maybe a teeny bit of allspice. Still getting that stonefruit aroma as well, and the flavor is floral, and stonefruits, which is what you would expect from high mountain Taiwan oolong.

Second infusion was much the same, though the apricot is coming out more strongly now including a very slightly tangy note. That spicey sweet soft flavor is just incredible… I really love the way yixing’s make high mountain oolongs really pop.

Third infusion and the color is staying consistent, a pale golden yellow color with that sweet spicy peach aroma. Its so smooth and just leaves the slightest tingle on your tongue. Its getting sweeter now and that tang is fading, but there is still a hint of it there. The tea is definitely getting sweeter as the infusions progress.

Fourth infusion and its getting harder to describe the flavor and aroma, I wish you all could taste this. Im just going to say, this is the best Lishan Ive had yet. IM going to brew this out at least 6 or so more times, its seems a very strong steeper.

Highly recommended for fans of high mountain tea.

Flavors: Apricot, Cinnamon, Nutmeg, Peach, Stonefruit

6 tsp 3 OZ / 100 ML

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working on improving my ability to taste the subtle flavors of teas.

Rating system is as follows, over 60 is recommended and over 80 is highly recommended.

Trying to use the full range of scale.


Las Vegas Nevada

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