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(2023 harvest) Really balanced. Hay, cocoa, minerals. Toasted oats. Nice briskness and juiciness, just the right hit of acid.

(2022 harvest) Unbelievably high pitched fragrance. Next level, really. Then the soup has incredible texture- silky, oily, and strong mineral quality. Almost electric buzz, with a zingy spice. Also a pleasant cedar sauna note. Very green and fresh; usually I prefer the more roasted style of Taiwanese oolong, but this is exceptional.

(2022 harvest) Malt, honey, cocoa, earth, minerals and clay. Subacid.

Citrus and malty and lactic notes with some green leafy briskness but really nice oolong qualities.

Quite nice, toast and lots of dry hay. Great bang for buck.

(2023 harvest) An earthy, less overtly floral and green rendition of Ya Shi. Maybe slightly less exuberant, but compensates with its own subtle complexity.

Wild grilled herbs and some crude newly roasted yancha notes. Some fruit and also leather/vinyl. Interesting but very brisk and in a different style / not as smooth to my taste as many top tier yancha for instance YS’s AA Da Hong Pao.

(2023 harvest) Roasted barley, cacao. Lots of minerals, moss, earth with some bitter notes running through the palate. Good when brewed carefully.

(2023 harvest) Some cocoa on the nose. A bit of a smokey, mesquite barbecue note, especially in further steeps. Some lactofermented, briney notes. Not quite the hi definition of the other WO teas, but very good overall.

(2023 harvest) Chocolate, toasted coconut! High toned confectionary perfume. So creamy and delicious. Palate deepens with notes of cinammon, salted caramel, butterscotch, and Hershey’s kisses. Real perception of sweetness while this also has a little lactic, sour note. And there’s a wild, slightly herbal, thrilling, satisfyingly brisk streak through the palate. Very well integrated. In thrall to WO teas.