I bought 25 g of this tea, along with two others from the Shan Lin Xi area, in the winter of 2017, and thanks to vacuum sealing, it’s still fresh. I steeped 6 g of leaf in a 120 ml teapot at 195F for 25, 20, 25, 30, 30, 45, 60, 90, 120, and 240 seconds.
The dry leaves smell like honey, custard, and flowers. The first steep offers notes of vanilla, custard, sugarcane, grass, honey, apple, honeysuckle, and other florals. As might be expected, it’s quite sweet. Citrus and orange blossom notes emerge in the next couple rounds. By steep five, the tea becomes more vegetal, although the honey and floral sweetness persist for the next few steeps.
This started off with a profusion of flavours, but faded quickly. If only these oolongs would last longer!
Flavors: Apple, Citrus, Custard, Floral, Grass, Honey, Honeysuckle, Orange Blossom, Spinach, Sugarcane, Vanilla, Vegetal
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Yeah I wish these high mountain teas wouldn’t peak so soon, considering how expensive they can sometimes be. Roasted oolongs seem to last longer than their greener counterparts.
I also wish I didn’t have to drink all the subpar steeps after the first 4-5 to get my money’s worth!
Yeah I wish these high mountain teas wouldn’t peak so soon, considering how expensive they can sometimes be. Roasted oolongs seem to last longer than their greener counterparts.
I also wish I didn’t have to drink all the subpar steeps after the first 4-5 to get my money’s worth!