Four Season Oolong is one I just have not had that many sipping sessions with, which is a shame, because it is really a neat tea. Called Four Seasons because this Taiwanese tea produces four flushes each year, but it tastes like a spring flush, which is fancy indeed. The aroma of the tightly rolled tea leaves is very floral with notes of hyacinth, orchid, and honeysuckles, also a hint of fresh vegetation making me wonder if instead of sniffing a tea I in fact stuck my nose in a parallel dimension that is nothing but a heady, flowery hothouse. The brewed leaves take on even more flowers with the added sweetness of lilac and magnolia, it is just a pile of flowers! The liquid sans its very floral smelling leaves is also very floral, but there are also slightly creamy notes and sweetness.
The taste of the first steep is like drinking a bouquet of flowers, there are so many floral notes that my mind is blown a bit, it manages to be light and not at all perfume like or ‘soapy’ in its floral taste. It is also quite sweet with a creamy mouthfeel. The second steep is nigh identical in aroma, and very floral and sweet in taste, but there is an added bit of fresh vegetation and dryness at the finish mellowing out the floral a tad.
For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/09/simple-loose-leaf-september_9.html