I really do love the smell of these high-altitude oolongs. The taste too, but really I love the smell. So creamy and floral and oolongy. That pretty much applies to the flavor of this one, which is a really nice version. I find most of these high-altitude taiwanese oolongs to be more floral and fresh and less buttery and creamy than other green oolongs I’ve had. I called this one “creamy” but it’s not creamy like a jin xuan is creamy… there’s just a hint of creaminess in the main part of the flavor, but then there’s a bit of oolong astringency (the palate-cleansing kind) in the aftertastes. It’s a tea I really, very much enjoy drinking, but not one I crave a lot.
Preparation
195 °F / 90 °C
2 min, 0 sec
