This is a good case for aging some Wulongs for at least a year or two.
I found that the roasted flavors and aromas had disappeared, and a really wonderful complex and bold flavor profile appeared.
Nose; Narcissus, light honey, peach, sandalwood, light butter, sweet corn.
Palate; ripe peach, narcissus, very rich, mineral note, light butter, sweet cherries, some Taiwan oolong flavors too. Very long finish.
Drinking tea is fairly new, but have had good wines for many years, so that is my perspective…
I generally brew in small ( under 200 cc and often under 100 cc ) pots either Japanese Tokoname or Chinese Yixing. I vary my steeping times a lot before I decide on tasting notes — I take a sort of experimental approach, gong fu one time, western short steeping another, vary the water temp, etc. to see what the tea will offer. Also, I will take notes on different days since what one brings to a cup one day will not be the same the next. I rate teas somewhat the same way as I rate wines, with over 90 being excellent, and over 95 being truly remarkable — even once in a lifetime. Over 85 very good, over 80 good.
USA
