Gongfu, 5g/100ml 100C
Going with this at boiling even though it is definitely a greener ooolong. Dry leaf is intact, gently twisted, not tightly twisted like a wuyi oolong. Smells floral with a little bit of butteriness.
Starting with flash steeps, no rinse: sweet and floral like an anxi or jin xuan oolong. Some light astringency on the finish, not too bad though. There is sort of an herb stem taste too. I should probably kick the temp down…this is definitely a greener oolong
Through steep 4 : I kicked the temperature down, but even then i can’t avoid astringency and stewed leaves. I think i did irreparable damage at 100C. I’ll re-review when i have a chance to repeat this at 90C.
Steep 5-9: Nevermind, there you are! 90C, I have to keep clearing my throat because I swear I have a corn kernel stuck back there. This is really buttery and really full of corn. The aroma is flowery, like I’m eating buttered corn standing near a flower field. The astringency has given way, this is a good tea if you like modern baozhongs that tend toward the green but keep in mind it is temperature sensitive.
Flavors: Butter, Corn Husk, Floral, Popcorn