This tea is meant to be brewed at 190-193˚F. More fruity, richer notes like cherry and dark chocolate come out along with the roasty flavour. Still many broken pieces of leaf inside but at least the tea tastes good. Big improvement over my last tasting!
This actually looks, smells, and tastes pretty similar to Dachi’s Honeysuckle Oolong, even though that one is from Taiwan’s Ali Mountain and this Bai Hao is apparently from Xin Zhu County, Taiwan, China… wait a minute. Haha. They have the same twisted leaves that have several broken bits in it (though this one has more broken bits, the Dachi has better quality leaves). They both have the cocoa notes with a fruity, sweet finish on the tongue. The Honeysuckle Oolong is best brewed at 194˚F, this one best at 190˚F. I reckon they’re from pretty similar terroir and processed in similar ways. Now I’m craving a less sweet tea :)
Flavors: Cherry, Cocoa, Dark Chocolate, Roasted, Wood