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Dry leaf has notes of roasted nuts and wood with hints of raw honey and flowers. Wet leaf has custardy and lychee notes with a hint of vanilla. Texture is clear and refreshing with a mineral sweetness on the front of my tongue and a creaminess on the back of my tongue. Also with the classic mild bitterness that a Dancong gives. The taste of the tea has nuttiness and a fruitiness to it but it is a fruit that I don’t remember but it tastes familiar. It also has hints of leafy greens, charcoal, flowers, and a little bit of coconut and licorice. Overall a truely unique and amazing tea to drink. It takes me on a ride every time I drink this tea (not a paid promotion by the way). I used the Chaozhou Gongfu brewing method with a Chaozhou teapot to brew this tea.

The dry leaf is nutty and The wet leaf smell had super vegetal, nutty and creamy smells. The wet leaf was green with low oxidation indicating that the tea wasn’t processed using the traditional method that incorporates a higher oxidation and the utilisation of charcoal roasting as opposed to electric oven roasting and that is a disappointment, because I paid €34,50 for 50 grams of this tea. The taste of this tea is slightly bitter with a little bit of sourness and sweetness afterwards. The texture of the tea is clear and slightly astringent. The aromatic properties present in this tea are similar to an Alishan Jinxuan Oolong, milky, floral and slightly vegetal. That isn’t negative in itself, but the tea is pricey and I don’t think it is worth my money if I can drink a normal Alishan Jinxuan for a lower price that also gives the same experience if not better. I might change my opinion as I will drink this tea more often but my conclusion now is that I am disappointed in this tea. I used the Chaozhou gongfu tea method with a Chaozhou teapot by 章林浩 by the way.

Texture is clear with little astringency. The tea has milky, almondy and floral and fruity notes with hints of nuts (because of the heavy charcoal roast). The taste is a very mild bitterness and after the 5th steep the taste surprisingly became a mineral sweetness. It is hard to describe the notes specifically because it is a very unique tea. The leaves are small and twisted and it looks like it has been traditionally processed with a charcoal roasted. Very delicious and nice to enjoy on special occasions. I used the Chaozhou gongfu tea method with a Chaozhou teapot to brew this amazing tea.

Nice daily drinker and low in caffeine too！Texture is very clear with minerality. The tea has roasted notes with hints of charcoal and nuts in the beginning and throughout the steeps it start to reveal more floral notes. I used the Chaozhou gongfu tea method to brew this tea.

Texture is very oily and smooth with an almost unnoticeable bitterness. The aroma is sweet, fruity, honey-like with a tiny bit of booziness. It also has a note that reminds me of a medicinal beverage named Banlangen. I used the Fujian/Taiwan Gongfu tea method to brew this tea with a gaiwan as brewing vessel. I described this tea purely from memory so I gotta drink it one more time to get the maximum experience.

Wet leaf has nice spicy notes but I still have to drink it more to figure out which spices are present in the smell. Taste is very clear and not super bitter and astringent. I used the standard Fujian/Taiwan Gongfu tea method with a gaiwan to brew this tea.

I picked this up in an Asian grocery store who also has a special tea section. Dry leaf has EVO and green notes to it with some roasted nutty notes. The wet leaf has a very creamy, sweetened milk aroma and some degree of florality to it. Almost like a bubble milk tea. This makes me unsure if the original Qingxin cultivar is used to produce this tea or the TRES12/Jinxuan variety because it just says Alishan high mountain tea. First brew has a dominant note of flower. The flavors are a mix in the second brew with notes of milkiness, florality and hints of green. The mouthfeel overall is smooth and creamy.
Overall a very drinkable tea. I used the Fujian/Taiwan gongfu tea method and a gaiwan to brew this tea.

The dry leaf weirdly has miso as the dominant aroma with soy sauce, cloves, nuts and camphor wood as background aroma. The wet leaf has a honey with cardamom note to it and unripened bananas too. The real brews are very aromatic with notes of honey, rose, honeysuckle, nuts, milk and surprisingly waxy corn and peanut butter! It also has a indescribable taste that is present in all Gaba teas I’ve had. The brews were amber in color and the texture is full, thick and creamy. The leaves were brown with a red hue, a very unique color for a taiwan high mountain oolong. I used the Gongfu tea method to brew this tea with a porcelain gaiwan as brewing vessel.