A short round of gongfu steeps didn’t do a thing for me, so I threw the leaves in a jar for cold brew. It was refreshing, sweet and toasty.
The remaining 3.5g of the pillow went western. Very mineral with a smooth roast, chocolate, raspberry. Tangy mid-tone. What-Cha describes this a being reminiscent of a Da Hong Pao; I can definitely see that. Perhaps the minerality isn’t as deep as in rock oolong. I don’t know. This week was rough. (Haven’t they all been lately?) Regardless, this oolong drank hot outdoors hit the spot as I finished up planting some native shrubs while the wind picked up and the temperature dropped near sundown.