Although this tea has been bake dried, it has not been charcoal roasted. Thus the accentuation is placed on the leaves themselves and the gentle twist of minerals from root and soil.
The aroma off the warm leaves is bright and sweet, with almost a minty fresh edge, while the wet leaves exude an aroma redolent of fresh garden herbs, thyme, parsley, sage, all of which can be found in the teapot.
This is a lovely bright tea with notes of honeysuckle and sweet melon. There is still the wood-baked savoriness that comes through, making it noticeably dancong instead of a green oolong. The huigan is eager and deep, while the returning sweetness carries with it a refreshing, almost minty mouth sensation. This is a very interesting tea for how herbaceous, naturally floral, and vegetal the expression of the lightly processed leaves are.
The liquor is a lovely pale gold that holds its hue through the first 6 or 7 infusions.
*What is “Bouquet Style”? Bouquet style in Chinese is called “Qingxiang” this is when the Oolongs have not been charcoal roasted, but rather only baked in wood or gas-fired ovens to emphasize the natural floral bouquet of the tea leaves themselves.