This is an excellent Wu Yi, particularly for the price. It is bursting with flavor – chocolate, nutty, fruity, creamy – it’s all there. The roast is present, but it is mild and pleasant, and marries very well with the other flavors. There is also a very subtle dryness that helps balance the chocolate and creaminess. It is sort of like the expected minerality of Wu Yi, but just a mild sensation of it, and less of the actual flavor.
I should also note that I was brewing this in seasoned clay (jian shui), which I have found to improve the flavor of my Wu Yi oolongs across the board. I forgot to do a comparison with porcelain.
This is no longer available on YS, which is a real shame. It would easily have become a tea that I would have bought in bulk. I hope it comes back at some point so I stash a bunch away.
Dry leaf – chocolate, roasted peanut, roasted barley (thanks, TPerez! – excellent observation!) notes of tart raspberry. In preheated vessel – fruit and mineral notes much stronger.
Smell – roasted peanut, charcoal roast, mineral, notes of slightly burnt chocolate
Taste – arrival of chocolate, roast peanut, roasted barley. Creaminess develops in-mouth, balanced by mineral-like dryness. Creamy chocolate and tart raspberry finish. Tart berry and citrus notes increase in aftertaste. Hints of yeast roll and cinnamon butter present in finish and aftertaste