Sipdown. A wonderful session marred only by my pocket pipe kyusu slipping from my hand during cleaning and shattering. Sigh. I love mini teaware for solo sessions especially with pricier tea like gaoshan. Luckily I have my 50ml shibo to fall back on which I’ll now need to be extra careful with.
This was the last tea from my Wang Family Tea order. I have to say, I‘ve really enjoyed all of the high mountain oolongs I tried from Wang. Not only were they all good but I noticed their tea didn’t go stale as quickly. Green oolongs usually deteriorate within a few weeks. I took me nearly 3 months to get through this one and it suffered only minimal loss of freshness.
Dry leaf smelled like pear and lily. Upon placing in a warmed gaiwan, kettle corn and magnolia aromas appeared. More florals and a scent of honeycomb following a rinse.
The tea starts off light and fresh, building body as it progresses through steeps. Luscious spring flowers with notes of orchid and daffodils. Not too thick texture or heavy body but elegant and understated.
It’s best when gongfu steeped but is also nice western style or when all of the infusions are combined.
Sorry to hear about your teaware mishap. It’s always sad when that happens. I like Wang Family Tea as well, and their oolongs seem to be on the floral side.