This tea, which I’m finally finishing today, is from the 2016 harvest. It might not be the most refined dragonwell out there, but I really enjoyed it, especially when slurped from a mug while working. I brewed it Western style: about 4 g of leaf in a 355 ml mug for 1:20, 2:00, 3:00, 5:00, and 8:00 minutes.

The first steep has notes of chestnuts, beans, peas, Brussels sprouts, umami, and a hint of cherry. The chestnut sweetness is balanced nicely with the vegetal bite. I could have gone with a one-minute infusion, as the liquor was slightly astringent.

In the second steep, the cherry is more prominent, and, as another reviewer mentioned, has kind of a cough-syrup-like quality. This flavour profile persists over the next couple steeps. As one would expect, the final steep was a lot less nuanced and more vegetal.

This was a nice, easy-drinking dragonwell that had an extra something special due to the hint of cherry. I’d gladly purchase it again.

Flavors: Beany, Cherry, Chestnut, Garden Peas, Nutty, Umami, Vegetal

175 °F / 79 °C 4 g 12 OZ / 355 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).



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