Dry – A ‘dark’ / roasted sweetness, mineral oolong notes, some wood-spice (Cinnamon? not getting clear Cinnamon notes), Caramel.
Wet – Oolong mineral/rock notes, very floral, wood-spice notes, sweetness that comes from a roasted/dark source not so much line honey.
Liquor – Copper — very aromatic of Wood-spice(Cinnamon), Honey, mineral, floral and roasted sweetness.
This tea is very aromatic, it has very apparent floral-bitter/tart notes that emanate from the cup, sweet mesquite honey notes and finally get an apparent Cinnamon/wood-spice scent followed by the hallmark mineral/rock/hay Oolong notes.
The liquor is fairly smooth but pieces are not uncommon, filter if you don’t want residual astringency, however I feel like this is very pleasant. It wears all of its floral notes well, the Cinnamon character is lacking in my opinion; mostly caramel sweetness with floral and mineral. As it goes down some more of the wood-spice notes come forward and after a while the Cinnamon is more clear. This is definitely a tea to keep at work, I’ve done very short steeps and some a bit longer and the taste barely changes. It doesn’t endure much in western cup style, I’d stick to using portable Gong Fu methods, and enjoy 3-5 good cups.
Nothing too special. A great cup of work, the aroma is VERY enjoyable, definitely its best trait.
Flavors: Caramel, Floral, Mineral, Wood