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I should have written a note before I finished off the rest of it. I might have some left, but drank it quickly. This was by far one of my favorite of the lighter roasts from Wang Family Tea. Like most of them, it had the nutty floral combo with the roast. The first steep is very much like almond, but after steep two, the longan charcoal brings out a bit of a caramelized sugar note, and slowly, brings out some fruit notes. They generally fade as the more alpine floral notes take over. The roast is still there, but it is not as present. It also does have a sweetness and like scotch.
It does not have the stone fruit thing going on like the light roast Alishan did, but it was a different balance of subtlety while resembling that one over the Fenghuang Dong Ding and the light roast Li Shan. It also had a little bit more body than the Lishan Light Raost did. This one was a little bit easier for me to pin point flavors overall, but it was also more complex in the florals. I recommend this one a little bit for more advanced drinkers because certain elements might be a little too subtle for newbie drinkers despite how easy it is to drink. It’s sweet and approachable, but does take a little bit of patience to appreciate it. It was doable western, but I ended up rushing a little too much. It was a little bit better suited in a slower Gong Fu, or a slower western at least. Think like Dolly Parton-sings at an even pace and is rounded in all the right places.
So many more teas to add…I think I have five to go. At minimum.
Flavors: Almond, Flowers, Fruit Tree Flowers, Green, Nutty, Pine, Roast nuts, Scotch, Smooth, Sugar
