Award Winning Bù Zhī Chūn Oolong

Eyed this for a while, and decided to reward myself for the end of doing summer school. I also had a coupon.

So trying it out, it’s probably the most floral tea I’ve had from Wang which is saying something. I did a 15 sec rinse, then followed the 55,45, 55 parameters closely, and it lost a little bit of power after two more steeps for one minute and two minutes.

The tea itself was comparable to a scented tea in terms of how immense some of its florals were despite being a very light tea. Here’s their own notes, and I’ll comment my own spin on them below:
-Wild ginger flower
-Magnolia flower
-Jasmine flower
-Gardenia flower
-Betel nut flower
-Chinese violet
-Fresh milk
-Ripe red apple
-Dried kelp
-Cream
In other words, floral bomb! If I were to blind taste it though, I would have guessed this were a Baozhong or a four seasons of spring style tea. I personally guessed lilac and orchid in terms of overall flavor, but the florals kept shifting. It’s definitely got the florals they list for sure. It’s a cacophony of white and purple flowers. It’s interesting they noted red apple, since it had a watery fresh thinness that red apples have.

So this tea definitely had flavor, but it’s not as fruity or even vegetal as other Taiwanese oolong I had. This tea was drinkable perfume that wasn’t too harsh. Heady, yes, but not cloying. A part of me wishes I got more of the Jasmine Shan Linxi since that’s floral and fruity, yet I’m actually glad I tried this one. In terms of season, I think this one may be better to drink during winter and spring. It’s fresh enough for summer, but the floral water character would go well with the visuals of dew drops turning into ice, or resurrecting dead flowers in waking spring. Yes, that was too dramatic and florid of a description. Floral is the theme of this one.

Final tasting note: Florid.