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This is Winter 2017 harvest. The dry leaf has a sweet, pungent, and intoxicating aroma of flowers. In the preheated gaiwan a sort of fruity, buttery aroma joins the flowers. The taste is much like the aroma: very floral, fruity, citrusy (like lemon meringue pie or lemon cookies). Thick, buttery, and lubricating mouthfeel with a long lasting aftertaste (of lemon pie). This tea was amazing, probably the best oolong I’ve ever had, but I feel like just knowing how expensive it was made me keep thinking: “I paid for the name of the mountain, not the tea”. Which is probably true, but I’m happy to be able to experience such a rare gem in the world of high mountain tea.

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