Country of Origin: China (Anxi, Fujian)
Leaf Appearance: dark green, very tightly rolled
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwain
Liquor: pale greenish gold
The leaves of this tea were relatively small and mostly broken. Although they did not appear perfect, I’ve found that is not really indicative of the quality of the tea. The mouth-feel was very thick. It was not quite like a milk oolong but there was an impression of creaminess. The taste was surprisingly light in comparison. It wasn’t perfumy but the orchid aroma lingered on my palate for a long time. There was also a slightly sweet, vegetal note that almost reminded me of baby spinach or snow peas. This tea was very complex and I found it difficult to describe. I did three consecutive steepings in a gaiwan and it still had plenty of steam left. I love an oolong with staying power and this one certainly fit the bill.