From the Butiki TTB2.
Prepared with the gong-fu method. One rinse. First infusion was ten seconds. I unintentionally let the water get too hot in the saucepan so I timed the second infusion for ten seconds as well. I then added five seconds to the subsequent infusions.
This is my first GABA oolong, and my first-ever oolong from Taiwan. The dry leaf consists of rolled brown leaves, which have a floral and toasty aroma. They look a little like raisins after the second steep. When I rinsed the leaves only once, already there was a strong aroma of cooked plantains and apricot jam. I’m taking pleasure in the aroma the most – I just can’t stopping smelling the leaves, they’re so sweet and fruity! The liquor is clear and light-bodied and the color of pale yellow, like white grape juice. As the leaves continue to unfurl with each steeping, the flavor strengthens. At first it’s light-bodied and somewhat sweet, and tastes of starfruit. Then the sweetness deepens and the flavor becomes full-bodied. I can now taste the apricot, which is a little tart.