Another of my “one and done” style Dazzle Deer samplers. I’m “winging” the preparation style a bit on this one, using the directions from a tea I think may be the same (or very similar) that I also haven’t tried yet that is about as old as this one from What-cha, their China Fujian Zhangping Light Roasted Shui Xian “Fruit” Cake. So I basically dropped the full oolong cake in two cups 205F water, steeped for 3 minutes, and strained into a small teapot.
The leaf expansion was huge! I immediately started to worry this might be a bit astringent just because so much leaf was in the water after the cake had fully expanded. The spent leaves had a highly perfumy, floral aroma. The steeped tea is a pretty autumn leaf light orange color, and smells of lilacs, orchids, honey, cream, and very sweet. The flavor is highly floral and a bit thick and syrupy on the tongue. This was described as lightly roasted, and while it doesn’t come out at all in the aroma, I do taste it. It’s a mild roasted note, slightly char-like, with a bit of a honey-roasted nuts flavor. And it is a touch astringent, with a slight bitter/drying effect left after the sip. I’m not sure if I care for the blend of the roasted nuts flavor with the highly floral flavor, but it is a fine enough oolong. Not my favorite, but I’ll enjoy this pot, and I’ll have no problem drinking the other cake of this I have from What-cha, either.
Flavors: Astringent, Bitter, Char, Cream, Drying, Floral, Honey, Honeysuckle, Orchid, Perfume, Roasted, Roasted Nuts, Sweet