I am a big fan of oolongs that are partially roasted. They tend to strike this perfect balance between darker, toasty flavors and the fresh and floral notes of a green oolong. This sample came to me courtesy of Angel Chen and Teavivre (I am consistently blown away by their generosity).
The dry leaf of this brought the concepts of yin and yang to mind. Dark brown, roasted leaf and fresh jade green balancing each other out. The smell was mostly that of a roasted oolong, nutty and earthy, with an undertone of flowers and fruit.
I brewed the tea in a 4-ounce gaiwan with boiling water, one minute and thirty seconds initially, and one minute for two consequent steepings. The flavors that I picked up were mainly earthy and nutty, reminiscent of a blend between very light shu pu-erh and a Wuyi rock oolong. The lighter flavors then presented themselves on the finish, which I would describe as those of jasmine, mineral, a bit of grassiness, and a touch of dairy. All of the aforementioned flavors/aromas were very light nuances, and the dominating flavor profile was that of earthiness. Overall, an enjoyable and somewhat complex oolong.
Flavors: Earth, Floral, Grain, Grass, Nutty