Tasting notes: buttered toast, sage, roasted meats, heavy cream, rock candy
This delightful tea is made with older bush material higher up on the mountain. The leaves are large and loosely twisted so that they unfurl quickly when brewed. The aroma off the dry leaves is of buttered toast. When hit with hot water, this fragrance expands to exude savory notes of roasting meat and dried sage.
The brew is a light yellow gold, and the mouthfeel is thick, viscous, and oily. The taste itself is creamy and sweet, but without any fruit or berry notes. The sweetness is a mineral sweetness and the sensation on the tongue is similar to that of the Tongtianxiang, tingling and slightly mentholating. As the session progresses, the bake subsided showcasing the intensely vegetal flavors of the leaf itself.
*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.