I still have some and need to write a note on it. I was undecided for a while about it, but Togo nailed the complexities of it.
The tea is on the sweeter side and does not exhibit vegetal notes until later steeps western or gong fu, with a very prominent canteloup jackfruit note. I prefer it Gong fu, or with minimal leaves western because the tea is far from weak. It personally gets astringent in steep two and three, but out of all the experimental oolongs I’ve had, this is one of the ones closer to what I think of as an oolong. Going from the Lishan to a cup of this was nearly seamless, only this one is sweeter and has more texture gong fu. The later steeps are immensely yeasty and fruity. It’s also got a little bit of the mental cotton linen note I associate from Darjeelings, but this one has the same fruity and smooth floral profile of other oolongs.
It’s actually my favorite of the Indian Oolongs I’ve had, and while I’ve honestly neglected my What-Cha Indian teas, I’ve at least felt more compelled to come back to this one. I personally have been having some acid reflux/stomach aches that I get from Shengs with this one, which is also why I haven’t come back to it. Maybe I should make it a tea of the day?
Flavors: Cantaloupe, Drying, Fruity, Grass, Pepper, Sweet, Umami, Yeast