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It is not everyday you encounter high mountain oolong at your local grocery store, so with that being said I took a tin of this tea home with me.

First I rinsed the rolled leaves twice to start the unfurling process, and then I brewed the leaves western style for about five minutes. The result was a golden colored brew with a pleasant vegetal aroma. This tea gave off a healthy balance of floral and grassy notes, but a big surprise came when I tasted pronounced mineral notes on the back end of sip, the likes of which I have not experienced with other Taiwanese oolongs. I am pleased with this addition to my tea pantry, and will likely be enjoying this tea many times over the coming weeks.