OK, so I obviously have a preference for Dancong and Wuyi Oolongs. That said I find this particular tea really outstanding in a number of ways.
The first thing that came to mind after some tasting was " sublime ".
This is not an in your face tea, and probably not for everyone. The nose has notes of light sweet gardenia, lightly toasted oats, milky/creamy notes, a sweet savoriness like toasted hazelnuts, hints of ripe tomato, and what I can only describe as a sunny meadow in the morning.
Palate; very delicate sweetness, oats, cream, slight umami, light herbal notes, and gardenia, perfect balance and a wonderful throat flavor and feel, lasts many steepings and changes wonderfully over time.

195 °F / 90 °C 0 min, 30 sec

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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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