3 Tasting Notes


I have a pretty big sweet tooth but the abundance of sweetness found in this infusion is not the same sweetness you get with sugar. It reminds me of artificial sweetners (like equal or stevia).

Very light and uplifting. It feels like a cloud lifting up in your mouth – this effect comes a few seconds after I swallow.

I’m not too fond of drinking it by itself. But it’s a perfect herb to blend with other teas to add a bit of sweetness and to mask acidity (great with persimmon leaf or lotus leaf).

Boiling 4 min, 0 sec

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Because it can’t technically be categorized as a “oolong”, it should not be tasted like one. The most significant difference is that this tea is not good more multiple steepings (like a traditional oolong would be).

The first steeping has a very smooth texture. The taste notes that can be picked up are fruity, nutty, roasted and (my favorite) chocolatey!

Because this tea is made with first flush leaves, the leaves are very small and delicate. As with all delicate tea, one must be very careful about the temperature of the water and the steep time. To get that chocolate flavor, one must especially pay close attention to these factors.

I love drinking a hot infusion of this tea with a piece of dark chocolate – heaven in my mouth!

The taste drops drastically in the second steeping.
I would describe it as becoming more “sharp” in flavor – the smoothness and roundness of the texture are pretty much gone. Preferring the smooth texture, I usually only steep it once or twice. The loose version is fairly pricey (especially if I only drink the first couple infusions). I go for the teabags, which works just as well. :)

170 °F / 76 °C 2 min, 0 sec

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