Backlog: I was impulsive, and got a treasure chest of nearly every one of Wang’s Teas except their Shan Lin Xi. I’ve sampled several so far, and this was one of the first ones.
I think the company’s description does this one the most service. It’s got the nutty profile of any light roast in the dry leaf, and brewing it up, the aroma is also nutty like almonds and marzipan with a little bit of a roast, something that you find in peanuts. The first brew is very light, yet smooth. I get the brown sugar note the most in the first and second brews gong fu and western. Honeysuckle was the most prominent floral to me, though there was another lighter airy floral. Maybe hyacinth, but I’m not sure. It’s not heady, but it’s noticeable. Later brews turned into the usual green oolong notes you can imagine, though more on the floral and vegetal end. It was also a little bit woodsy in profile, but pleasantly so.
I finished this sample very quickly. The tea was fairly resilient grandpa with lighter leaves, though I had to be careful with western. The roast would occasionally smoothen over the florals, but it was still very forgiving. Pie crust and squash would also be good equivalents. I highly enjoyed this one. It was a little bit too light for my preferences overall, but it was still very good and among one of my favorites so far. It’s like a friend you don’t see often, but always appreciate when they are there.
Flavors: Almond, Brown Sugar, Creamy, Floral, Honeysuckle, Nuts, Peanut, Squash Blossom, Sweet, Wood