I have finally discovered the right treatment to masque the floral notes of green oolongs.
Ginseng.
On the one hand, this is sweet. Not a leaf with a sweetness to it, but actually sweet. I assume part of the ginseng treatment involves a sugar of some kind. This is not just on the tongue, but there is a burnt caramel sugar aroma both in the cup and from the liqueur.
Alas, I radically over steeped my second cup. :-(
Preparation
Boiling
0 min, 15 sec
I loved this. My friend disliked it a lot. The ginseng reminds me of how licorice root makes me feel in the throat soothing herbal blends.