Vegetal, grassy, fresh, and very light, with limited depth, and not much back-of-the-throat pleasant bitterness that I like so much from higher mountain oolongs. It’s quite pleasant, but not particularly remarkable.
Flavors: Apricot, Floral, Freshly Cut Grass, Guava
I like tea. Basically all types, except smoked lapsang souchong. Favorite tea types: mid-aged sheng puer, high mountain Taiwanese oolongs, aged lighter oolongs, dan cong oolongs, certain black teas. Other than that I’m a well-rounded nice-ish person who does epidemiology for work and outdoors things, especially bikes, for fun, among other things. Also, I think the differences between unglazed clays used for yixing-style pots are figuratively bologna.
Richland, WA
