Someone who works at Harney in NY sent me some of this and I have to say that it’s not what I thought… I was thinking cassia was the cousin of cinnamon and what not…

Anyways, I brewed this up at 7g and it was delightful. The strong sour fruit came through like a fresh plum with some roast to it. Clearly this is not your basic Wuyi oolong; as you can tell from the lighter roast that brings forward more roast to the nose and then the tail leaves this fruity aftertaste which last for a good minute.

This is something that I quite enjoyed and now I must find more like this for the autumn season before it’s full on roast time for winter.

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