I’m surprised I’ve never reviewed this tea before. It was the tea that initially attracted me to the Eco-Cha Tea Club, which I still regret leaving. It was made in the winter of 2015 and I’m down to my last couple sessions. I steeped 6 g of leaf in a 120 ml teapot at 195F for 25, 20, 25, 30, 30, 45, 60, 90, 120, and 240 seconds.
The dry aroma is of charcoal, roast, honey, grains, and flowers. The first steep has notes of honey, roast, smoke, autumn leaf pile, wood, and grains, and is not as sweet as many bug-bitten oolongs. The second steep is woody, roasty, and drying in the mouth, with the honey mostly in the background. The third and fourth steeps develop a sharper woody and sappy character, although with a lovely honey and floral aftertaste. The honey, grain, wood, sap, roast, and autumn leaves persist through the next few steeps. As expected, the finish is woody and roasty.
When I first had this tea, I was blown away, but either the roast has grown more prominent with age or I’ve become used to drinking sweeter bug-bitten oolongs. Still, as perhaps the second bug-bitten oolong I ever drank, it holds a special place in my heart.
Flavors: Autumn Leaf Pile, Char, Drying, Floral, Grain, Honey, Roasted, Sap, Smoke, Wood