Spring 2020 Harvest supposedly.
For breakfast I had a slice of toast, with butter and pineapple coconut jam. Now, I only bring this up because if I didn’t know better I would think that some of that butter and jam slipped into my cup while I wasn’t looking!
This oolong is relatively buttery, floral, extremely tropical (tangy pineapple, coconut), with a pleasant jam-like sweetness. Like my pineapple coconut jam, which contains a hint of rum, this also has a faint, subtle “bitter-sugar,” flowery undercurrent that adds depth to this first steep. It reminds me of sarsaparilla (vanilla, licorice, green note, etc.) or just straight up bitter vanilla. This vanilla quality softens to a silky fineness in my third steep; the tropical, butter, and floral notes are well balanced here. It’s my favourite cup so far.
This oolong is almost perfect for me, although I do prefer more butter, and less tangy flowers. Still, it tastes like Hawaii in a cup – or maybe it’s fairer to say it’s Taiwan in a cup (there’s a lot of subtropical and tropical goodness in Taiwan too)!
Steep Count: 5 @1 minute each, western style.
Next time I will try it gongfu or grandpa style. My gaiwan hasn’t seen use in years but this tea makes me think it’s time!
Flavors: Butter, Coconut, Floral, Jam, Melon, Pineapple, Sarsaparilla, Tropical, Vanilla