Their web site describes it as a ‘semi-oxidized, earthy brew’. I found the dry tea leaves to be fairly dark, and very tightly rolled. I took just a small amount—enough to cover the bottom of the small 2.5oz/75mL gaiwan—for my first brewing, and after a couple of infusions the leaves nearly fill the gaiwan.

The first impression was rich, thick liquor, sweet and floral and rich, but when several combined infusions sat for a while in my 10 oz cup, the sweetness was much less pronounced, and a deeper, earthier flavor appeared.

I am used to some flavor changes as teas sit: I typically brew up a quart of my teas at a time, and drink that from a thermos over several hours during my workday. But I’ve not noticed such a rapid and profound change in any of my lightly oxidized Ali Shan and Tie Guan Yin Oolongs before.

I guess that’s why its described as “earthy” rather than predominantly sweet. Very interesting tea.

195 °F / 90 °C 0 min, 30 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Also debunix on TeaForum.org and TeaChat.


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