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First time trying this oolong from Korea in its Spring 2015 version. This is a new universe for me. The dry leaves smell nutty and remind me of high quality chocolate with a high cacao concentration. The wet leaves smell sweet with a hint of wood bark and blond tobacco leaf. The first infusion was really special with a very powerful cacao note that is very dark and has some sweetness to it, some clover honey at the end. Very long tasting note in mouth after this. This tea stays with you a while. The second infusion developed some white flower surrounded by cacao notes still. The sweetness slightly disappeared to give place to some green leaves of raspberry. the soup is orange and clear. the third infusion has some more oak honey this time and drifts on blond tobacco leaves and some spices developing very light clove and some freshness appearing at the end of the sip.

This tea is visually beautiful. Small and shiny balls of greenness with yellowish stems. This tea is well made already.The dry leaves smell green and grassy, fresh and strong. Each time I brew this tea in a gaiwan, I made up to 9 steeps (water at 200 for 5’ infusions, open gaiwan). each of them so different in taste and feelings. It is a very interesting green tea that evolves with time and the temperature of the tea in your cup. It has a very pleasant smoky feeling that is not overwhelming. It is first very herbal and grassy with some sweetness in it.it always has a mineral subdued taste during all infusions (pebble).During the last infusions the tea change to more floral notes (spring). The most striking with this tea is the continuous freshness of each cups. fresh and light yet with a presence and a nice energy in your mouth. a must try.

This was offered to me as a gift from Camellia Sinensis last purchases. I love this tea. It’s little twisted leaves are well crafted and deep green with some silver tips. The dry leaves smell green goodness, spinach and Swiss chard with some sweetness to it. By contrast the wet leaves offer a very different impression. It’s still green but more cooked or boiled vegetable. The first steep develops into a very rich buttery notes with a bok choy. The second one reminds more of refined nettles or some water cress with a bit of bitterness toward the end. He following infusions are more peppery and remind me of fresh sage leaves in butter. The wet leaves are more and more bitter and over cooked vegetables striking difference with the soup. The aftertaste is long and more like chalk. A great find.

Because it was drizzling in New York City, this was a perfect day to taste this new tea that just came today. This is quite a discovery. This tea is like a Christmas pudding in many ways, The deep color of the first infusions. The smell of the wet leaves. The taste of the tea that is packed with intense plum and dates flavors. The bold taste gets smoother and tones of minerals and dried cranberries appear while the tea leaves smell of dried apricots. A real enjoyment.

Nice and delicate tea with intense flavors. Lively with long lasting notes. Prepared on the strong side it reminds me of some yellow teas. Slight astringency that is really nice and keeps the tea alive.

I wish this Pu Erh would also be a perfume… The liquor has an amazing arrange bright color and the smell out of the tea pot is strong masculine made of leather and camphor oil and slightly floral. No astringency in the liquor and an amazing journey through the 8+ steeps. It is going interesting to see its evolution through the year!

Beautiful matcha with long after taste. It has a lot of umami. It has no astringency and develops some sweet nutty notes. It is a rich tea. I prepare it more on the thick side almost like a delicate patisserie!