Very creamy, milky and also sweet. It also has a waxy corn and popcorn flavor. A very very nice tea. I used the gongfucha method to brew this tea.
Flavors: Cream, Milky, Popcorn, Sweet
Information from Moychay website archive: Gaba Oolong “Fresh Aroma” was made at the territory of the Alishan natural reserve in central Taiwan. During the treatment, tea leaves passed through vacuum fermentation and baking on charcoal at low heat.
Dry leaf: medium-size, spherically twisted lumps of brown color. The aroma is warm, spicy-biscuit. The liquor is transparent, light yellow-greenish color.
The bouquet of brewed tea is light and vivid, spicy-floral with notes of creamy biscuit and fruit candies. The aroma is tender and fresh, multifaceted. The taste is rich and full-bodied, soft, sweetish, with delicate sourness and spicy nuances, transforming into lingering finish.
Brew tea with hot boiling water (90-95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 12 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 12 times.
Gaba Oolong “Fresh Aroma” is a magnificent ceremonial tea – cozy, multi-layered, cheering and long.
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