“This is a tea I have been meaning to review for a while now. I kind of have this goal of reviewing at least three examples of each Wuyi oolong cultivar I can get my hands on, but had always put off...” Read full tasting note
“The dry leaves smell wonderful ( but I didn’t write the note down and I won’t try to go from memory ), I usually don’t pay too much attention to the dry leaves as to aroma…so… Nose, intensely...” Read full tasting note
“Dry smell: Walnut and pumpkin with a faint hint of wood smoke. Steeped smell: Autumn leaves, summer squash 1st steeping flavor: Cedar & mineral with a just a bit of maple 2nd steeping:...” Read full tasting note
“The scent of the steeped tea is almost like a cologne. When I drink it, I get the obvious minerality and smoky/woody tones – almost like pu’er, yet not. Then comes the sweetness and notes of maple...” Read full tasting note
This tea is picked from trees between sixty and over a hundred years old. These trees are left mostly untended except for annual careful hand harvesting by the Li Family, allowing the trees to adapt to the environment. This means more polyphenols in the leaf and more flavor in the tea. Because of the age of the plant, the roots go deeper into the soil, drawing nutrients from untouched land and water that has filtered further through the rocky soil and picked up more Wuyi minerality.
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