Terri was amazed at the dry leaf scent. I didn’t really detect much of any. That is OK because the wet leaf more than made up for it. While the leaf was still steaming hot, this was mostly just dark roasted notes but as it cooled a moment it made a magical transition. This aroma of spices and a fruit (maybe apple?) came forth. It reminded me of an incense I burned years ago. I don’t recall ever smelling sandalwood before that that is the description Verdant uses. I’ll agree because I don’t know better :)
I have never had aged on purpose tieguanyin so I did not know what to expect. The taste is far smoother, silky even, than I expected. It has a little side tongue tingle but no harsh edges. The roast and the oolong notes are mild and very well behaved. The aftertaste is sweet like a mix of honey and raisin.
I am not normally a big fan of dark roasted oolong but this was a wonderfully surprising cup. I very much enjoyed it and am looking forward to more steeps. Thanks Terri for sharing.
You’re welcome! Ironically, I drank this same tea this afternoon. I just haven’t gotten around to posting about it yet :)