The smell of the dry tea is very strong and interesting, like a black tea. Somewhat like keemun, but with no smoky or roasty aspect. The leaves are beautiful, long and twisted with lots of white tips. Same color profile as Bai Hao, but with less rich brown.

Steeping #1 (45s @ 175F/79C)
Toasty golden brown liquor. Smells like a rock oolong. Very nutty and pleasant. Somewhat two-dimensional in flavor, and not very lingering, but very drinkable and nice.

Steeping #2 (45s @ 175F/79C)
Darker golden brown liquor, like chestnut wood. The aroma is almost sweet, and less nutty.

The flavor is uncannily like roasted nuts. No smokiness, but there is also an enjoyable and slight astringency and some sweetness, which is interesting. The very first moment of the sip is strongest, with a very slight and toasty aftertaste. I’m not going to invest in a third steeping, but it’s a nice tea.

175 °F / 79 °C 0 min, 45 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



I live with my paternal family on a small, family-owned alpaca farm in the Pacific Northwest. I’ve been drinking tea, not considering tisanes, since I was relatively small and first allowed caffeine. Here, we are lucky enough to have two lovely, non-chlorinated wells, so I have relatively unlimited access to nice water that doesn’t influence the taste of my tea, and it certainly feels like a privilege. I prepare tea gong fu style, sometimes with an Yixing pot, and sometimes with a small porcelain pot or gaiwan, as that works best for many of my greener oolongs. I love learning, talking about and making tea.
One of my favorite things about making gaoshan oolongs is the focus and care that takes to make them truly shine. If I’m having a rough day, I can sit down and just focus on the time, temperature of the teaware, etc, and it is completely distracting from whatever is upsetting me.
I think that, however, the most fun is in trying new teas (particularly oolongs; they’re just too wonderful) and working with them to learn how to make them taste their best.
I had a job at the island’s tea shop for a while, and enjoyed the opportunity to learn and teach about teas, and to taste anything I wanted of the stock.


Washington State

Following These People

Moderator Tools

Mark as Spammer