When I first got this it was my favourite oolong, but my tastebuds have shifted a little since then and it’s been ousted by the Fu Shou Shan. It’s creamy more than buttery to me, with light sweet/savoury vegetal notes which remind me of pea shoots and a delicate floral note (this might be what others pick up on as orchid, but I can’t say I’ve ever eaten one). The light roasted quality comes through at the end of the sip in a warming, bready note, which is finally followed by a return of that floral note and some fairly noticeable pear, right down to the texture. I think for my current tastes it’s just a little bit too indecisive – not quite roasted, but slightly too roasted to be called green. I really enjoy both, but I find myself wishing it was one or the other. I think perhaps when I first tried this it was the first ‘roasted’ oolong I’d had, and therefore my mind was blown by the new flavour profile and I became enamoured. Now that I’ve tried more roasted oolongs I find that this just lacks the toastiness I want from it, and I’d prefer it to just be a little more green. Having said all that, don’t get me wrong, I still do really enjoy this. I do! I have just about enough leaf left to have a lovely gongfu afternoon session with this one day for the perfect send-off, but for now I think I’ll get a few more steeps out of these leaves.