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This is everything you want in a light roast oolong. The dry leaf consists of long beautiful strands of a dark green tea. They carry a lingering sweet and tangy aroma. I placed a good amount in a warmed gaiwan (barely fit) and gave it a shake. The scent could not be contained in the gaiwan. I could smell a warm wood, grape, and fruit scent wafting from my gaiwan, and I haven’t even lifted the lid. I knew that this would be a treat. I washed the leaves once and prepared for brewing. The scent began sweet and herbal. It gave off the feeling of juice and thirst quencing. The brew was a tarnished bronze, and it refracted the light quite well. The taste was spectacular. It was smooth and ever changing in the mouth. It combined well with the different aromas. The flavor reminds me of a spring TGY mixed with Baozhong. It was a delicious remedy. The aroma then deepened and spread out with more mineral and stone fruits. The flavor followed. The taste became subtle yet stern. This brew was more earthy, like shale and nickel, yet it was covered with a forest tone. The tea kept consistently dark and flavored well throughout steeping. I was able to pull at least 8 or 9 steeping sessions, which is a lot for a roasted oolong. The end of the session left my teacup with a slight golden liquor that tasted of mineral and nectar. This was a wonderful tea, and I’m happy to have more to share.

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