I bought this as part of a sampler of three organic teas from San Jing Farms a couple years ago. The tea has outlasted any online information about it, so I don’t know how well it ages or the preferred brewing parameters. I steeped 6 g of leaf in a 120 ml teapot at 195F for 10, 12, 16, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.
The large, dark, loosely rolled nuggets smell faintly of green grapes, honey, and cereal. Rye bread, nuts, and honey are the dominant notes in the first couple steeps, which is weird because the aroma in the teapot is of honey and eucalyptus. The third steep introduces the eucalyptus and a sour funkiness that I’m beginning to associate with purple teas. The mouthfeel is kind of astringent and tingly. The fourth steep gives the impression of tart jam (maybe gooseberry) on a honey-covered piece of rye bread. However, it’s a little too sour and not as sweet as jam would be.
By steep five, some wood, leather, and grass start to appear. The tea gradually loses its sweetness and becomes more like a dark, nutty banana bread. The flavours last until the final steeps, and I even got a couple long infusions before tossing the leaves.
This is a fascinating oolong with a lot of character, but I don’t love it. I’m drinking down my stash and am realizing why many of these teas are still there.
Flavors: Baked Bread, Eucalyptus, Grain, Grass, Honey, Leather, Nutty, Pleasantly Sour, Tart, Wood