This is an exquisite high mountain tea. Exotic tropical fruit flavors that evolve into elegant florals and sweet pastry through steepings.
Dry leaf has a light floral and green apple fragrance. Following a rinse, intense aromas of mango and pineapple emerge.
The first steep tastes like biting into a juicy, fresh nectarine. Super thick and sweet with a luscious mouthfeel. The second steep brings out a burst of flowery goodness – notes of lily of the valley and jasmine – and a very satisfying silky texture with a distinctive aftertaste. Some light vanilla notes, creme brûlée, and orange blossom encountered as the tea progresses. The flavor begins dropping around the 5th or 6th steep but remains enjoyable.
I sampled pretty much every single high mountain oolong from Taiwan Tea Crafts and this was hands down my favorite from this winter’s harvest. Note that while Long Feng Xia is an amazing tea, it’s sensitive to water temperature. You need to use slightly cooler temperature than what normal gaoshan calls for. It used to give me fits because I would end up scalding it by brewing it my usual way. This time I kept temperature around 185 F, never letting it go above 195 F and it was perfect.
Flavors: Cream, Flowers, Jasmine, Mango, Orange Blossom, Pastries, Pineapple, Stonefruit, Tropical, Vanilla