Dry leaf – SWEET, SPICE, MINERAL, NUT (primary light cinnamon/Mexican chocolate and wet rock minerality; notes of dark caramel and bitter green leafiness. In preheated vessel – pungent green leafiness and dried apricot)
Smell – MINERAL, SWEET (wet rock minerality, walnut, bitter leafiness; notes of cinnamon chocolate and dark caramel)
Taste – MINERAL, NUT, SWEET, EARTHY, SPICE, FRUIT (In mouth – mineral, dry nuttiness, some cinnamon and spice notes, tea leaves. Finish lingers on cinnamon and some chocolate/dark caramel. Aftertaste mouth-coating and complex, with sweet cinnamon, root beer (sarsaparilla), red fruit, apricot.)
Overall a tasty Wu Yi oolong. Flavors in the mouth are pretty standard – dry minerality and some nuttiness, hints at the cassia/cinnamon of its name. The aftertaste, however, is complex and coats the mouth. Multiple flavors pop out in different parts of the mouth – some fruit, some spice, some nut, some earthy-sweet.
Be sure to take the time to sit back and let the aftertaste develop. This tea doesn’t give away very much in the mouth.