A semi oxidized Chinese tea rolled using a traditional method. Another sample given to me at the shop. I was told this is their most popular oolong. The dry leaf has a faint vegetive sweetness and is rolled pretty tight. The liquor is very light green, almost clear. The brewed leaf is large generally complete pieces. Poured into the cup I can see the bottom. I am so used to bagged tea, which turns the cup black immediately, that this is still freaking me out. The brew has only a slight scent. First sip is very light and semi sweet. It doesn’t taste grassy. There is a kind of fruity taste, that hints of apple, cinnamon, and nutmeg. Just a hint, lingering after the sip. The oolongs I am most familiar with are dark and earthy. This is very light and airy. The water should be cooler than boiling or there might be a small amount of bitterness. Sweetener is not needed but I add it anyway. This tea will do multiple steeps. I normally go three steeps but it will go five if you are up to it.
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