Dry leaf smells remarkably of raisin toast with a muted cinnamon :)
Teapot time: 5g, 100mL porcelain, 195F. Rinse plus 10 steeps, starting at 10s.
The Spring 2018 harvest is a little different than 2017. Honestly, I can’t remember if it was 2017… I’m pretty dang sure. The 2018 tea is lighter in taste and darker in character like it was more oxidized. There’s also some astringency to this batch that shows up early and fades after a few steeps. I think most of the flavor of this tea comes from the aroma; there are never penetrating flavors on the tongue. The tea’s strong points are its round, fruity fragrance; medium-thick, pectic mouthfeel; a blossoming almost floral grape finish and an inability to be oversteeped once you get past the first several slightly drying infusions. It also performs well western and grandpa.
The taste is less pronounced but still fruity. Straightforward notes of plump, pliable purple raisin mingle with sweet red grapes, butter (sometimes funky), light brown sugar, that GABA bright tartness, minerals and a tone of baked bread. The fruitiness most closely reminds me of warm, rehydrated raisins in a curry — like when they pop in your mouth. Wood presents if I do a little swish. Like other GABA oolong, the tastes don’t exactly evolve. This one does move out into the sweet potato realm but not until the end, and even then it’s still raisin-grape in taste. Steeps out sooner than the 2017.
Giving the Spring 2018 harvest a 90. 2017 I had rated at 98 because it tickled me and had great longevity. Averaging the two gives 94.
Flavors: Bread, Brown Sugar, Butter, Cinnamon, Drying, Flowers, Grapes, Mineral, Nutmeg, Raisins, Round, Smooth, Sweet, Sweet Potatoes, Tart, Thick, Toast, Wood