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Teapot time :) Spring 2018 harvest (I think).
5g, 100mL, 195F, short rinse followed by 8 steeps at 10/15/20/25/30/45/60/90s

This has to be one of the most pleasant high mountain oolongs I’ve come across thus far.

The dry leaf was very fragrant with savory, floral and sweet notes. In the warmed leaf, I think I could identify the savory note as buttered pumpkin, sweet cream and honeydew almost overripe. The florals I recognized were very sweet lilac, honeysuckle and faint orchid. These all became more apparent with the rinse.

The tea started out fragrant and full of flavor with tastes of minerals, vanilla, cream, butter, grass, strong but not overwhelming florals, light pumpkin. As the tastes lightened from the fourth steep on, I caught additions of sweetened coconut, then pineapple followed by lemon water and ending on a light, dark green vegetal note.

The dynamic aftertastes were a highlight of this tea. Very nice floral, sweet and buttered winter squash aftertaste on the first steep that made me go ‘Wow.’ That transitioned into a stronger floral fruitiness with some faint cooling, followed by green apple, to salt and pear, peach and finally ending with a nice mineral savoriness. The liquor was smooth and light throughout, producing a good amount of salivation, though I did notice a little bit of scratchiness in my throat.

I like that this tea didn’t have a noticeable energy, just a really pleasant delivery of tastes and transitions. Neither a floral nor vegetal bomb. It may not appeal to those who aren’t fans of minerals or saltiness but for me this tea had everything I could need: savory, sweet, floral, fruity, minerals, and a barely perceptible astringency.