|"This oolong was grown in the Phoenix Mountain of Chaozhou, Guangdong Province. This particular blend was harvested in spring of 2012."|
For the brewing of this loose leaf oolong, I used a professional porcelain tasting cup filled with 3 grams of leaves. They were then covered with 5 ounces of 185 degree water and steeped for 30 seconds.
The dry leaf aroma was very fruity. The leaves are incredibly long and twisted. Their color is a very dark black with slight patches of red and brown. The smell is comparable to a fresh warm autumn day.
The infused leaves turn into a delicious blend of nutty, spicy, and vegetal aromas with a slightly unpleasant tinge of something I cannot quite name. Coloring of the leaves turns from black to green as the leaf opens up. Fruity notes appear as the leaves cool down. Some leaves open fully while others remain totally twisted.
The liquor is a lovely light golden color with only a few pieces of particulate floating about. Aroma is equivalent to a basic oolong with no fruity, woody, or nutty notes. Flavor is surprisingly deep, very round flavors that coat the palate beautifully. Taste lingers on the tongue. Toasty. Deliciously toasty! Only lightly toasted compared to other oolongs but the flavor is incredible. Fruity and floral. Perfectly sweet.
Overall I recommend brewing this type of delicate tea in a gaiwan or yixing pot to extract and infuse those flavors into the perfect cup of tea
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