January 2019 Club Batch #38, and it’s one of my favorites so far. The tea resembles their staple Shan Lin Xi, but more creamy and savory. The leaves are huge, and can handle long brews. One of the sessions on the blog had an initial rinse of 50 seconds for the first steep, and I’ve found that 3 grams is great for grandpa in a tumbler because this tea is smooth.
Their descriptors were vegetal, creamy, floral, with hints of a savory scone. This is on the savory end of oolongs, but has enough florals to keep it sweet and a creamy profile not dissimilar to macademia milk. The florals are noticeable, but generalized in the creaminess. I’d honestly miss them if I don’t pay attention. I get a faint hit of hyacinth, but more prominent violet flavor, honeysuckle hints, more pronounced vanilla, iris, a tiny bit of osmanthus, and a floral that reminds me of the aftertaste of a blossom tea. Again, they are otherwise negligible in the teas milkiness.
The rest of the tea has a smooth butter note and yields an oily body, and the herby vegetals are fresh and prominent, but they do not smack you in the face with spinach or vegetables. I’m not getting fruit notes yet, but I can maybe see some in the future. This tea is otherwise vegetal done right. Thank heavens for the more mature oxidation. I’ll write more about it in the future.
Flavors: Butter, Cream, Creamy, Floral, Herbs, Milk, Nuts, Olive Oil, Smooth, Sweet, Vanilla, Vegetal, Violet
