Unflavored milk oolong scented with wild ginger flowers. An oddity I had to try. The site says Spring 2020; my packet states Summer 2020.
So far, I’ve prepared it both gongfu with moderate steeping times and western. Western produces a good cup in which more of the jinxuan creaminess comes through. Gongfu is really how this tea needs to be treated.
It’s not spectacular leaf, but it is very good. At first the taste is watery and the body light, but the ginger flower scenting makes up for it. Creamy, sweet, spicy, floral and green aroma. The flavors become fully integrated though somewhat muted and the body fuller as the session progresses. The ginger flower scenting I think is in balance with the tea qualities. It is floral and spicy but not in the sense that the root is spicy. It lingers in the aftertaste, which is mellow but very long and evolving. It moves around from spicy-floral ginger and mineral to apricot-grass-banana leaf, to creamy with delicate sweet floral mango and lilies. The minerality of the tea tingles my whole mouth, not quite astringent. Mouth and throat feel full and a little dry; the throat then feels minty cool.
This is a very enjoyable tea and is not overbearing in any one facet. The ginger flower scenting adds an exotic experience to a jinxuan oolong, which I don’t drink often. I’m happy that this tea can handle near-boiling water. This tea is definitely worth a try. Glad I bought 25g — let’s see what cold-brewing does.
Flavors: Apricot, Cookie, Cream, Creamy, Drying, Floral, Flowers, Ginger, Grass, Mango, Milk, Mineral, Mint, Plants, Spicy, Spinach