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This was Oolong B in a blind tasting set of three high-mountain teas. I steeped 6 g in a 120 ml teapot at boiling for 25, 20, 25, 30, 30, 45, 60, 90, 120, and 240 seconds.

In the warmed teapot, the leaves smell like honey and spring flowers. The first steep has notes of apple, lilac, honeysuckle, sweet pea, dulce de leche, butter, and (sigh) ethereal mountain air. The aftertaste is mineral and floral. I’m huffing the floral/sweet aroma left behind in the cup. The second steep is apricot/nectarine, heavy florals, and balsam. The tea is fuzzy and thick with a grassy and herbaceous aftertaste.

Steep three has complex fruity notes, maybe apricot and honeydew melon, plus buttery sweetness, florals, and balsam. If “unctuous” weren’t such an off-putting word, that’s what this tea would be. The aftertaste has a distinct hint of grass clippings, but you can tell it’s expensive grass. The fourth is a greener version of the third with a few more floral notes. The next couple steeps go back to apricot/peach with a thinner body and a mineral, grassy edge. The tea fades gradually to minerals and veggies, but the florals hang on faintly until the end of the session.

Wow! This was the best oolong I’ve had this year, hands down. I was positive it was the He Huan Shan, but nope. If you like over-the-top fruity oolongs with nice longevity, you’ll probably enjoy this. It convinces me once again that Shan Lin Xi provides the best quality-to-price ratio for high-mountain oolongs.