This tea is much less overwhelmingly floral than most TGY and other green Anxi oolongs, which makes me like it more I think. Apart from strong vegetal character, mild creamy and spicy notes, there is also interesting earthiness to it.
The dry leaf aroma is creamy with a hint of butter cookies, while scents of cabbage and flowers emerge from the gaiwan and cha hai respectively. The tea is fairly light bodied and induces a warming, numbing sensation. Taste-wise, I can detect eggs, chicory, and multiple herbs. There are also lingering floral and buttery flavours.
Flavors: Bitter, Butter, Cabbage, Chicory, Cookie, Creamy, Earthy, Floral, Flowers, Herbaceous, Spicy, Vegetal
Preparation
205 °F / 96 °C
0 min, 15 sec
5 g
3 OZ / 100 ML
