This tea is a good example of the natural thicker and “darker” aspects of what unroasted Taiwan oolong offers. The wet leaves exude a heavy vegetal scent, with notes of malt and roasted vegetables. It is matched by a low, full-bodied savory flavor profile. There is a moderately tart bite at the end of each sip, with a slight astringency. Possibly due to the very red-hued leaves, indicating a stronger oxidation and bruising during processing. It’s far from anything off-putting, though, and is accompanied by a light cooling sensation and thick aftertaste.
It’s nice overall, but somewhat lacking in flavor dimension and mouthfeel. It also reminds more of an autumn tieguanyin than a summer gao shan, which is unfortunate. I do, however, appreciate the yeasty, caramel-like lengxiang, or cold-scent, left in the empty cup. It also fades out nicely, with steeps 5 and above reducing to a nice straw-like sweetness with a vegetal-grass body. It’s simple, and decent for casual drinking.