Four Seasons spring oolongs usually don’t offer the same experience as their pricer high mountain siblings. That said, they can still enjoyable and occassionally even surprise you as long as you don’t set your expectations too high. This one was fairly decent when prepared gongfu but was overall unremarkable.
Out of the bag, it had a sweet, sumptuous aroma of lychee and flowers. Butter and pastry like aromas wafted out after dropping the leaves into a warmed teapot. Wet leaf brought out enticing aromas of apricot jam, peonies, and orange blossom. The amazing smell however didn’t manifest itself in the tea. The tea is light bodied with a bright fruity flavor, syrupy sweetness, and floral undertones – mostly orange blossom. Doesn’t have the fullness or depth of better gaoshans but that is to be expected. I got several solid steeps out of it before it faded out.
It was less impressive when steeped using other methods. There’s hardly any flavor after cold brewing for nearly 24 hours. Doesn’t hold up well to grandpa style either.
Flavors: Floral, Orange Blossom, Pancake Syrup