I’ve been meaning to type this one up for a while and have just now gotten around to it.
I like this tea as a late afternoon daily drinker. Is it particularly complex or unusual? No. Does it get the job done? Absolutely. This was among the first Vietnamese teas I’ve tried, and I’m glad it was. It’s a solid hit of dried fruit and a great partner for some light meditation.
This is a nicely ball-rolled tea, though visibly less tight than most Taiwanese oolongs. Although I rinsed fairly thoroughly, I had some fannings come through in most steeps. The color of leaves is mostly a uniform date-brown, though the odd less-oxidized leaf is visible in the mix.
The aroma of the dry leaves is heavily dominated by a cocktail of dried fruit. In descending order of predominance, I picked up dates, apricots, bananas, and a hint of raisins. The honeyed sweetness and slight tartness are underpinned by the smell of date syrup.
The wet leaves preserve the base of dried fruit, mixing its individual components into a strong, candy-like fruit leather aroma. A very bright woodiness (perhaps akin to cork?) was also present in the scent of the wet leaves. From the third infusion on, I also detected a hint of pink peppercorns.
The leaves produce a clear, honey-light-brown liquor.
The flavor of the tea, like the aforementioned aromas, is dominated by a deep sweetness accompanied by a mild and enjoyable tartness, with dates and dried apricots at the forefront.
A particularly long final steep (#7, ~3 min) revealed an interesting digestive biscuit note.
This tea brings about a pleasant sensation in the mouth, with very mild astringency on the sides of the mouth quickly giving way to light juiciness and a sweet, clean finish.

Flavors: Apple, Apricot, Candy, Cookie, Dates, Dried Fruit, Green Wood, Honey, Peppercorn, Raisins, Stewed Fruits

195 °F / 90 °C 0 min, 30 sec 7 g 5 OZ / 160 ML

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