Since I love teas with naturally occurring rose notes, I was drawn to this oolong, even though I have mixed feelings about Wuyi rock teas. This is the spring 2016 version. I steeped 5 g in a 120 ml teapot at 200F for 8, 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.
The smell of the dry leaf is roasty and floral, and reminds me of a Qi Lan I had from Tao Tea Leaf a while ago. The first steep has notes of flowers, roast, wood, smoke, and cream. The rose becomes more distinct in the second steep, although it only emerges gradually. There are also hints of apricot. The aroma at the bottom of the cup is surprisingly sweet.
In the third steep, the tea comes into its rosy glory. The notes of candied rose petals go oddly with the roast, which is still pretty assertive. The apricot is most prominent in the aftertaste. By steep five, the rose subsides and flavours of honey and roasted barley take over, and the tea also begins to get more vegetal. By the eighth steep, it has notes of minerals, veggies, and underlying sweetness, and it peters out soon afterwards.
This is a complex tea that rewards careful sipping. While the roast is sometimes obtrusive, the sweetness smooths it out. I enjoyed watching this tea evolve throughout the session and will have no trouble finishing the remainder of my package.
Flavors: Apricot, Cream, Floral, Honey, Mineral, Roasted, Roasted Barley, Rose, Smoke, Sweet, Vegetal, Wood
