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This was the other tea I put off reviewing until I returned from Georgia. Again, I wrote fairly comprehensive notes pertaining to my session(s) with this tea. I found this to be an intensely aromatic, flavorful, and complex jade oolong that is incredibly reasonably priced.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in a 4 ounce gaiwan filled with 194 F water for 5 seconds. This infusion was chased by 13 subsequent infusions. Steep times for these infusions were as follows: 7 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of butter and cream underscored by hints of sweetgrass, lilac, and violet. After the rinse, I detected robust aromas of cream, butter, sweetgrass, lilac, and violet, as well as emerging aromas of hyacinth, lily, vanilla, and honeysuckle. The first infusion saw the floral aromas intensify while scents of baguette, spinach, and custard also began to appear. In the mouth, I got notes of cream, butter, baguette, and sweetgrass accompanied by subtle impressions of hyacinth, violet, and lilac. Closer inspection also revealed incredibly subtle notes of lily, honeysuckle, spinach, vanilla, and custard in the background. I was a little concerned that such a short infusion would not yield much, but I was wrong. Subsequent infusions revealed stronger aromas and flavors of hyacinth, violet, lilac, lily, honeysuckle, spinach, vanilla, and custard. I also began to detect emerging aromas and flavors of Narcissus, magnolia, honeydew, cantaloupe, green apple, and minerals. The later infusions were dominated by cream, butter, mineral, sweetgrass, and baguette notes, though a subtle fruitiness and some lingering floral and vegetal qualities were apparent in places.