Country of Origin: Taiwan
Leaf Appearance: deep green, tightly rolled
Ingredients: oolong tea
Steep time: 45 seconds
Water Temperature: 195 degrees
Preparation Method: porcelain gaiwan
Liquor: bright gold

Peony Tea Shop describes this tea as marrying the aftertaste of dong ding and the floral aroma of jade oolong. I don’t think I could have summed it up more perfectly myself. It was delicate but incredibly aromatic. Floral and vegetal notes led into a honey-like aftertaste. There was a slight creaminess, not exactly like a milk oolong, but smooth and sweet nonetheless. These flavors became more pronounced as the tea cooled so I think this would be excellent iced. Some Taiwanese oolongs are too green for me but this one was just right. I did five consecutive steepings but I kind of lost count after that. Each one was as refreshing as the last. The gold color of the liquor deepened as I went along but the flavor was barely affected. It took the leaves a long time to unfurl fully but they were beautiful to look at once they did.

You can find this tea here.