This is a lightly-roasted spring tea from Nantou County, Taiwan. The leaves themselves aren't beautiful - they're a touch heavy with twigs - but they brew into the most amazing bright golden-yellow liquor. I steep 1g/ounce in 195° water in a porcelain gaiwan for 30 seconds. After admiring the gorgeous cup for a few seconds, I take a sip. The cup is bright and citrusy with an acidic hit. There isn't much depth to balance out the higher notes, but I'm hoping it will come out in later steeps.

My 1-minute second is surprisingly, pleasantly, aromatic. It's got hints of citrus, lilac, and cream. Some cream and lilac translate to the flavour, complemented by a mild nuttiness, but a strong overlying acidity makes the cup taste a bit "tinny" overall.

Steep three has a hint of spice now in the scent, and the flavour has balanced somewhat. I only make one more steep, not because the tea couldn't hold up to more, but because I don't especially want to drink more.

This is a very unique leaf that's heavy on aroma but oddly balanced. The startling acidity really detracts for me, though maybe some would find it appealing rather than off-putting. This was at the least an interesting experience, though not one I am aching to repeat.

— To purchase Peony Tea S Taiwan Golden Oolong, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.

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