A nice traditional roast Wuyi Yancha from Norbu, the spring 2009 harvest.
Brewed this one up several times, water 185-195 degrees, 1-2 grams of leaf per 1 ounce/30mL, infusions at 30-60 seconds apiece, in a small gaiwan. I can infuse it 8-10 times and still enjoy all of them.
It starts spicy/sweet, moves on to more earthy/fruity, and is delightful all the way.
I have too many good oolongs in the cupboard to have room for one more right now, but I’ll keep this in mind for the future. It’s not as strongly spiced as the one Rou Gui I’ve had, but the flavor goes longer than the Rou Gui too.
Preparation
190 °F / 87 °C
0 min, 45 sec
