Country of Origin: China
Leaf Appearance: small, dark and twisted
Steep time: 30 seconds
Water Temperature: 200 degrees
Preparation Method: porcelain gaiwan
I have to admit that I wanted to try this tea mostly because of the name. Now that I think about it, tea leaves dancing in the water are a bit spritely. It was probably one of the highest oxidized Chinese oolongs that I’ve had in a long time. The taste was earthy with notes of caramel and hints of smoke. A faintly floral sweetness lingered long after each sip. I was a bit tea logged after three consecutive infusions but there was definitely a few more rounds to be had. It was really interesting to watch the flavor profile evolve. It became deeper and rounder with each steeping. This tea was fairly mellow so it would be excellent for after meals or when you are feeling under the weather. I shared it with my boyfriend and he enjoyed it very much. I usually prefer my oolongs to be a bit lighter than this one but it was nice to take a break from the norm. Even thought this a somewhat darker tea, I strongly recommend against using any kind of milk or sugar. You’ll loose most of the flavor in doing so!
You can find out more about this tea here.