In raw form the Oolong consist of average size pieces with a beautiful dark and light green colour contrast to them. Also some brown is present and the stems on some appear long.
They have a subtle but sweet and floral scent with a milk after scent.
Steeping Method:
Leaf – 5g
Gongfu Teapot – 125ml
Water – 85C
Time: 3 minutes and increase accordingly.
First Steep – 3 minutes
Once steeped the colour is light yellow with a soft, floral scent.
Flavour is very soft but bares soft, sweet floral tones. I liken it to gardenia and lily, with a touch of cream in the after taste.
Second Steep – 3 minutes 30 seconds
Still a soft steep but the gardenia is becoming crisp with grass notes. The milk covers my tongue like silk as it slips down. With some sweetness that lingers in the after taste, also with a touch of dryness.
Third Steep – 4 minutes
Still sweet and floral though the milk is toning down to a more buttery affair. Also dryness remains minimal in the after taste though it lingers softly on my tongue.
Fourth Steep – 5 minutes
Buttery flowers with a hint of grass and fresh sweet hay. So soft and delicate in strength and tone, but pure tasting.
Sixth Steep – 6 minutes
Very subtle at this point with very little left. A touch of sweet flowers is all that really remains.
Overall: This was a soft and delicate Oolong with floral and milk notes that developed into butter and grass. Pure and natural tasting with no bitterness and only very minimal dryness. An Oolong that uses very little leaf but gives beautiful flavours despite the soft strength. Note – The after steep picture of the leaf was all one part that was connected at the stem. It is one of the largest full ‘one’ pieces I have found in an Oolong after steep.
For pictures and more information please view my blog. http://www.kittylovestea.co.uk/2015/08/19/an-introduction-to-beautiful-taiwan-tea-company-with-paul-adamson-interview/
