When I saw the picture of this tea, I thought finally! A Dancong style American oolong! I was wrong as it is more Taiwaneese, but still, it is the kind of oolong I like.
I brewed it an easy western, starting off at around 50 seconds. The description of this one was apt; it looked like a dark Baozhong, and tasted very close to a Baozhong and a Four Seasons of spring. It had a savory squash note too, but it was very green and IMMENSELY floral. I got orchid, lilac, gardenia, watercress, and more green and mineral based qualities. It did make me think of a swamp interestingly enough. Perhaps that was psychological, but there it was.
You could probably pass this as a Taiwaneese oolong to someone just getting into teas, but the bizarre mineral, green quality was what set it a part. It was almost earthy and sour like a sheng, although the tea overall was not too astringent or bitter. It was very pleasant, and I do think it can compete with standard Taiwaneese teas. I am also glad I got this before it sold out, because it is that good. I’m holding off on a rating just in case I give it a high novelty rating, but I will say it’s good and I hope there is some way to encourage more American grown teas in this style. It’s a shame that the demand for this kind of tea is so niche, though.
