I’m brewing this tea in a small red clay pot from Taiwan that I’ve dedicated to Wuyi Oolong teas. It is very young in its use still despite the pot is almost as old as me, so there won’t be much altering of the tea’s flavor yet from the pot’s seasoning. The aroma of the wet leaves after the first infusion is perfumed and floral, like the smell of a flower shop. The scent of the tea liquid itself is utterly blissful. It’s difficult to describe, but notes I am getting are of a fresh honeyed pastry like baklava, lush beds of flowers in springtime, warm heavy cream, balsam.
The taste is very floral and smooth. Not as much roast as I was expecting. The leaves are not heavily roasted, but I was expecting to taste a bit more of it. I’m tasting notes of lychee and orchid, also quite perfumey. The second infusion is quite intense with similar flavors to the first, maybe a bit more fruity in this infusion. I’m still thinking lychee in that regard, maybe a hint of grape.
Did I mention how holy the smell of this tea is? I have to admit by my book this is an aromatic tea because I’m more impressed by the aroma than the taste. Both are impressive, but the aroma has more complexity and delicateness. The third infusion tastes more floral than the last and is also a bit tart in the finish. The flavor that lingers in your mouth after drinking this tea is phenomenal.
This tea is up there with my current favorite Wuyi oolong which is Yezi Tea’s Shui Xian Da Hong Pao. It holds its flavor well over many infusions.
Flavors: Cream, Flowers, Grapes, Honey, Lychee, Pastries, Resin
