Bakey! This is completely different from the greener shanlinxis. I was a little disillusioned at first when I bought it, because I was expecting something completely different, but this is a nice tea.
The liquor itself hints at the slight astringency, but the overall flavour of the tea is roast. This is a more traditionally made oolong, and mostly tastes like a superior, medium-roast muzha tiekuanyin (starting to wish fewer things did), EXCEPT, I’ve just noticed an almost milky aftertaste on the back of my tongue, which is incredibly intriguing. It’s a very mild-mannered tea. There’s just the very slightest hint of a floral note, but I wouldn’t describe it as a floral tea by any means. A very, very nice roasted oolong, however.
Preparation
190 °F / 87 °C
1 min, 30 sec
