The leaves are light and crisp to the touch which consist of dark brown and red colours with hints of green. They smell toasty and subtly creamy with floral and sweet wood tones.
Steeping Method: Gaiwan 100ml
Water: 100C
Tea: 7g
Rinse for 5 seconds.
First Steep
30 seconds
The liquid is yellow with a subtle toasted scent. Flavour is more complex than the scent, it’s buttery with a soft toasted base and a sweet floral after taste that lingers. Slightly bitter though it quickly smooths out.
Second Steep
40 seconds
Softer and highly buttery with an increase of floral flavours, such as lily, orchid and sweetpea. Also toasted hay elements. Some dryness in the after taste.
Third Steep
1 minutes
A wonderful balance, the flowers are now in front of a soft butter and toasted after taste which leaves my mouth perfumed.
Fourth Steep
1 minute 30 seconds
Lower levels of butter and a touch of bitterness but the flowers still blossom in this steep.
Fifth Steep
2 minutes
Very light, all that remains are subtle flowers and a dry after taste.
This was a delightful Oolong, filled with buttery floral notes and lightly toasted. The flowers eventually became perfumed and dry but remained acceptable.
Flavors: Butter, Flowers, Toasted
