My rule of thumb these days is to always rinse any rolled ball oolongs. Brewed at 200˚F in my 80ml gaiwan.
1st infusion: (15s)
Really pale fawn-coloured liquor. Much lighter than the first time I brewed this tea, it tastes delicate, a lightly roasted version of the buttery green Tie Guan Yin and nowhere near a dark roasted Wuyi oolong. Heavenly.
2nd infusion: (20s)
Liquor is now a pale yellow tinged with brown. Perfect balance between the buttery and the roasty minerally oolongs I love. Easily a new favourite. Need to buy more!
3rd infusion: (35s)
Slightly overbrewed but still good. Colour is paler than 2nd infusion. Still tastes buttery
I got 6 infusions out of it before it got too light.
Flavors: Butter, Floral, Mineral, Roasted