Wow! This is a wonderful oolong. Very tight little balls that unfurl beautifully when steeping. I’ve used the gongfu method as well as the traditional and can’t really tell the difference in flavor. Using gongfu, however does allow you to steep this tea several more times than the ordinary method.
This oolong has similarities to a milk oolong I’ve tried. The creamy aroma and taste are very pleasant.
This is without question my favorite tea!
I steep this with just under boiling water. 2:45 or so for first steep, then add a minute to each subsequent steep. Tried as many as 4 steepings, but could probably do at least one more.
Preparation
205 °F / 96 °C
2 min, 45 sec
