This is my second oolong from Verdant. It comes in cute little red plastic bags, each containing 5 ounces. They say Tieguanyintea, along with Chinese characters that I can’t read. I assume Master Zhang used a Tieguanyin bag because that’s what he grows the most of. I know it is actually Rougui because of the aroma.

I bought 25 ounces, five measures. I’m on my last measure now.

I’ve typically been drinking it in a 10-ounce teacup, making two steepings at a time in a gaiwan, pouring them into the cup, and then drinking them. Ten seconds, then about five seconds more each time.

The leaves are rolled tightly in the Anxi style. The flavor is very dark and deep. The aroma is spicy. I guess it must be the aroma of Chinese cinnamon, but I haven’t smelled that before, as far as I know. It’s slightly reminiscent of coffee with its bracing aroma, but not as bitter. A big contrast with the light roast qilan that I’ve been drinking on alternate days.

Occasionally I notice a slight floral aroma reminiscent of paperwhite narcissus. I like that scent myself, though I know other people don’t.

Flavors: Cinnamon, Earth, Narcissus

200 °F / 93 °C 0 min, 15 sec 5 g 5 OZ / 147 ML

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