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So I’m new to rock oolongs and high quality oolongs in general (have had a few taiguanyins in the past but never got big into them) having spent the last 2 decades drinking black tea and getting hooked on sheng a year ago. When I first sampled this tea, it reminded me of tree ears and smoked pine cones boiled in bong water…and not in an unpleasant manner either, just unusual. I figured it’d be a great match to a Chinese stir fry that incorporated wild mushrooms, sesame oil, and Sichuan peppercorns. I made such a meal today and paired this cha with it and I was correct. It seems that a few months have softened the roastiness and astringency of this tea. I’m left with a brothy oily umami filled cup with vegetal notes similar to braised mustard greens. Don’t think rock oolongs will become a daily drinker but on stir fry shrimp and mushroom night I know what to reach for…