Fluffy, light, and soft, like flowers on the mountain air. There is a loud floral overtone, even fruity. It tastes of aromatic perfume, with an undertone of dark wood, reaching down into the soil for a hint of spices that lingers on after the fruit-flowery finish. The malt is strong, with a rich and creamy mouth-feel, medium body, and a puckering astringency that is just right.
The most lovely amber hue, it shines brightly in glass. Similarly, the leaves are mostly unbroken and have a pleasing, autumnal shade to them in glass.
True to form, this Wu long tea must be brewed at Wu long temperature. Heat will immediately bring out an overwhelming astringent mouthfeel and flowery taste. So, this delicate tea requires a delicate heat. Not boiled.
Unusually, I sometime brew this tea in a teapot, for about 3 minutes. Twice, or three times. It is good from the gaiwan as well. Longer steeping seems to favor the spicy notes. The normal amount of leaf is sufficient, as the leaf is somewhat broken. Altogether a worthwhile and elegant tea.
Flavors: Dark Wood, Floral, Fruit Tree Flowers, Perfume, Spices
