The scent of these large rolled tea leaves is fruity, nutty, and creamy. Shan Lin Xi is my favorite region for rolled oolong, so I’m excited to try this winter picked variety. An initial infusion really opens up the aroma of the leaves, and it’s incredibly fragrant, with plentiful bouquets of flower scents and a very forward plum aroma.
The first infusion is very rich and sweet, the predominant fruit note being of nectarine with a long lingering passion fruit flavor. At the front of the sip is also a creamy nutty taste that reminds me of pecan.
The second infusion has more of the evergreen forest notes I usually pick up in Shan Lin Xi, while the taste is still creamy and quite floral now. The aftertaste is peachy. The aroma is floral and camphor.
The third infusion is much more mellowed, with a honeyed taste and a bit of a camphor or clove note in the back of the throat. This infusion is a really enjoyable an subtle wind-down from the bursting and fragrant second infusion.
The fourth infusion has receded to a much more subtle creamy flavor with a lingering floral aftertaste. The fifth is even more subtle, and sweeter.
I don’t see this tea pushing out many more infusions with substantial flavor, but every one of them has been top notch. It tastes so clean. This is one of the best rolled oolong teas I’ve had!
Flavors: Camphor, Creamy, Flowers, Honey, Passion Fruit, Pecan, Pine
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Sounds amazing :O
Glad you enjoyed it!
This tea also taught me what a difference a brewing vessel can make. I brewed this the first time in a 80ml sized white jade porcelain gaiwan, almost eggshell thin. When I tried some more of this tea in a small 100ml gongfu teapot with slightly thicker walls, it came out with really muddled flavors and a dryer texture. The overall effect is sort of just “nutty, vegetal” with a bit of astringency in the finish. Had I brewed it this way to begin with, I’d have thought it wasn’t very good tea. Don’t let anyone tell you Gongfu brewing is easy! It can really produce very different results depending on your approach.
Sounds amazing :O
Glad you enjoyed it!
This tea also taught me what a difference a brewing vessel can make. I brewed this the first time in a 80ml sized white jade porcelain gaiwan, almost eggshell thin. When I tried some more of this tea in a small 100ml gongfu teapot with slightly thicker walls, it came out with really muddled flavors and a dryer texture. The overall effect is sort of just “nutty, vegetal” with a bit of astringency in the finish. Had I brewed it this way to begin with, I’d have thought it wasn’t very good tea. Don’t let anyone tell you Gongfu brewing is easy! It can really produce very different results depending on your approach.