I love this tea! The leaves are large and have a mineral floral profile when dry, but add water and the magic happens. This one is very forgiving also, I have brewed gong-fu, western style and even long steepings ( 5 mins or more ) without bitterness or astringency and have found it interesting each time. The nose has a typical underlying oolong profile, floral ( plumeria, jasmine, some vegetal notes ). The palate is remarkable, same florals ( in spades ), with aloeswood, minerality, allspice, ripe peach, licorice, roasted parsnips, molasses, sweet, it just goes on and on. While the mouth feel is sparkling, spare and dry, it has a sweetness that lingers on the tip of the tongue and at the back of the throat. The finish goes on for hours ( really, not exaggerating here — I even could taste it after lunch! ). This might be an excellent candidate for good aging.

Flavors: Brown Sugar, Chestnut, Dates, Fig, Jasmine, Licorice, Mineral, Molasses, Osmanthus, Peach, Toasted Rice, Wet Rocks

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Drinking tea is fairly new, but have had good wines for many years, so that is my perspective…
I generally brew in small ( under 200 cc and often under 100 cc ) pots either Japanese Tokoname or Chinese Yixing. I vary my steeping times a lot before I decide on tasting notes — I take a sort of experimental approach, gong fu one time, western short steeping another, vary the water temp, etc. to see what the tea will offer. Also, I will take notes on different days since what one brings to a cup one day will not be the same the next. I rate teas somewhat the same way as I rate wines, with over 90 being excellent, and over 95 being truly remarkable — even once in a lifetime. Over 85 very good, over 80 good.



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