There is a depth and spiciness to this tea from the first infusion that is later complimented by high florality as the steeps continue. An unexpected and unique experience.
Well, THIS one popped up out of "nowhere" and was fascinating ! It has an exotic "distant" flavor profile that is like eating vegetables that haven't been "domesticated "---even a remote hint of mild celery--"wild celery?", maybe...everything that you would associate with a cultivated oolong is vaguely there, but fleeting..."go figure!"LOL
Love this tea! It has a very nice unique flavour. Best steeps are the second and the third. After that the taste slowely dissapears with every steep. The leaves are huge! The taste is hard to discribe, somewhat floral, fresh and green. Nice to enjoy after a long days work!
Appearance: Bright yellowish green colored liquor
Aroma: Dry leaf has some baked pistachios and creamy undertone. Wet leaf has some aroma of lilacs, coconut milk and dried taro leaves.
Mouthfeel: It has a very brothy and buttery texture that lubricates the palate. It finishes with a slight mineral astringency.
Flavor Notes: It begins with nutty notes of creamy pistachios and chestnuts accompanied by vegetal notes of spinach and dried taro leaves. It has undertones of subtle dried seaweed umami and some freshly squeezed coconut milk.
Finish: It finishes with creamy coconut milk, spinach and taro leaves with a slight gripping mineral astringency.
Other: This tea hit me like a young sheng puerh did. It made me sweat and gave me a slight buzz.
This is a large-leaf, ultra buttery, smooth, sweet, and nutty oolong that is absolutely a delight both in aroma and flavor. It is quite different than a typical floral-dominant Taiwanese tea, making it a must-try for anyone who enjoys Taiwanese oolong, or any oolong for that matter.
Just be aware that the leaves expand SO MUCH in your brewing vessel, so plan accordingly! It is a beautiful site to see, but a 100mL gaiwan with even just 3-4g of tea will run out of room by steep two!