Tasting notes: buttered potatoes, elder berries, steamed broccoli, rich mineral umami. When cooled, vanilla notes surface in the brew.
Delightfully refreshing, this baked brother of last years most heavily roasted varietal (hidden cave) comes to us early in Spring from the denial producer Miss Chen, or the Huiwei Community.
The warmed leaves give off a rich aroma of freshly baked soda bread not without a backbone of green vegetation. The brew is creamy and butter sweet with some richer elderberry notes. The liquor is a clear gold, and incredibly quenchable despite being so thick on the tongue. The energy of this tea is surprisingly clean and calm for such a fresh and unroasted dancong oolong. The huigan of this tea is lovely with a small mineral notes of sea salt and a slight tingling lingering on the tongue.
*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.