This is one from the six samples of spring 2016 taiwanese oolongs received as present by someone. :) <3
The dry leaves are rolled, with the stem visible, and they smell fresh and vegetal.
I washed them for 15 seconds at boiling temperature, the leaves just half opened.
The next steeping was for 1 minute and the leaves were finally full opened, showing entire stem with 3-4 apical leaves. The leaves are intact and they have a beautiful dark green colour.
The body liquor is soft and creamy, it’s clear and it has a vibrant light yellow colour.
It has a light and vivacious flavor with floral (flowers with strong smell), weeds and, secondly, vegetal, herbal, and marine notes. These notes remains as aftertaste in the mouth for long time.
I think that the second steep is the peak, from the third it starts to die, but I continued to steeping it also for 12 minutes. Yes, at the end it’s flat, but it’s a very pleasure to taste floral and vegetal notes, delicate by then.
My first (superficial) thought when I tasted it for the first time was: “that seems an hybrid between Sencha and Pouchong!”.
Steeping time: 1’;1’15’’; 1’30’’; 2’; 3’; 5’; 8’; 12’.
Flavors: Floral, Flowers, Marine, Orchids, Vegetal