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OK, so I already reviewed the same tea but the clonal variety and that tea was insipid compared to this. Nice fragrant and flavorful malt, with hints of florals and honey. Would like to make up a batch of Chai using this as a base.

I’m a sucker for well made Yancha. Never tried this varietal. Described as having intense floral aromas and that is exactly what you get and should get from anyWu Yi medium roast Yancha. Then onto the flavors of dried cherry, plum and the requisite smokey roastiness but it really doesn’t present the smoke as much as the roast. Mouth-feel is thickish and with subsequent steeps (Gong Fu, 100ml gaiwan) you need to wait until about the 7th for the rock to hit.

Very interesting tea, complex and nuanced yet somewhat shrouded in banality. All the right flavors are there; plum, citrus, nuts, grass and malt, not much in aroma, or the finish. From the first sip, to the end, all I could think of is having this tea with a thick slice of country white and some plum preserves.
I used twice the amount of tea suggested, and shortened the first steep to 2 minutes, and had 3 re-steeps, adding 30 secs for each.
As a bargain tea, not to be missed if you like the classic tea and biscuits.

Again this reminds me of Bai Mu Dan. Not sure what the difference is between Classic and Special teas offered at Teabox but I’m assuming it has to do with leaf quality and processing. I previously tried the Special Mim Darjeeling Oolong and if going by class system alone, one would expect the Special tea to outclass the Classic, but not in this case.
The aromas off this dajeeling are insane; peony, lilies and hints of celery leaves; if you could bottle it, it would make that perfect perfume present as opposed to the Avon I usually give. The flavors are also spot on with abundant peony and light pine nut tones, coupled with a long sweet aftertaste. Drinking this now but since the oomph is not huge it would be nice to drink any time during the day.

Dry dark emerald leaf ball with a scent of fresh mowed hay. Brewed up to a dark amber with scents of butter and gardenia. Soup has a full nutty, caramel flavor with a hint of florals and sweetness. Very smooth and a long finish would lead to this being anyone’s every day tea.

Perfect for an anywhere anytime tea, low caffeine, not much on flavor, some malt and I agree with Sherubtse, it seems to fit more in a black tea category than oolong.

Yesterday I had the classic autumn (third pick 11/15/14) today the special spring (first pick 5/11/15) and its a night and day difference. There is such a huge difference in taste. Very nice clean orange zest and melon, orange blossom florals, smooth, well made oolong tea with sweet notes on finish which is pleasantly long. This is what I expect in a good oolong; fruit, florals and structure.

Honey yes, cherry blossom maybe, lily no. My first not so exciting tea from Teabox. Not to say that its not good well structured tea but it does not represent what I think a oolong should provide lacking its floral tones.

Another great sample from Teabox. Nectarine, orange, blackberry a substantial floral head; couldn’t imagine you’d get that much from 2.5gm. Smooth finish and a very noticeable sweetness added to the party in your mouth. Singbulli Darjeeling oolong = yum

I have found the teas from Teabox to be all pretty much accurate in their descriptions and brewing parameters and this is another in that ilk. Soft with almond and hay flavors and an aftertaste that lingers well after sipping. The sweetness is what makes this tea stand a bit out on its own. It was part a sample box of 20+ oolongs. What I’ve learned so far is that I tend to use way too much tea and brew way too short. I guess you can get away with that with Chinese oolongs but it doesn’t do these justice, I’ll stick with Teabox’s parameters.