98

The rinse alone smells so divine––fragrant charcoal-roast, intensely fruity, and a nice blend of floral notes in there. This is like a Tieguanyin crossed with a Dancong oolong.

First infusion, 195˚F:
Beautiful sweet fruity flavour grounded in the minerally flavour that’s unique to Tieguanyins. The liquor is a similar colour to my Mi Lan Xiang Dancong oolong, a pale gold-fawn.

Second infusion, 198˚F:
Tastes stronger, and the richer, cacao and coffee roasted flavour is coming out now amid the fruitiness. The liquor has turned darker, like raw umber.

Third infusion, 203˚F:
Now there is a rich, sweet, malty “pie crust” aroma like something delicious baking in an oven. This tea is amazing. Reminds me of the “Buddha’s Hand” from Song Tea & Ceramics.

This was the standout best of the six wonderful teas I tried at the Zhang Xie Xing store in Taipei, and probably one of the top 3 teas in my collection. Please, more Steepsterites go hunt down this store in Taipei so I’m not the only one reviewing them!

Flavors: Coffee, Dark Chocolate, Floral, Mineral, Pastries, Stonefruit

Preparation
195 °F / 90 °C

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