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Hihi. Moving through my oolong stash. Another one I prefer brewed gongfu. This one does do well with shorter and longer steeps.

I didn’t look at the reviews for this Nov 2017 harvest until I did a few sessions. Given eastkyteaguy’s thorough review, I don’t think there’s anything to add in terms of aromas and tastes. My general overview: this is a very chocolate-dried fruit fragrant tea with similar, complex tastes. If it just had more texture and body for my preferences, I’d buy this again with no hesitation. But if those aren’t things you specifically look for in tea and you like some light bitterness and slight astringency that produces tongue tingles, I’d say go for it, you won’t be disappointed in its complexity! It really does have a great flavor profile and offers a delayed returning sweetness like a dark muscovado sugar. It’s a very mellowing tea when had first thing in the morning on an empty stomach, and in the evening, I’ve fallen asleep within an hour of a session.

Flavors: Almond, Apricot, Brown Sugar, Brown Toast, Cherry, Chocolate, Cocoa, Coffee, Cream, Dark Bittersweet, Dried Fruit, Hay, Malt, Mineral, Orange Blossom, Peach, Peanut, Pleasantly Sour, Plums, Raisins, Red Fruits, Roasted, Rose, Wood

Preparation
175 °F / 79 °C 5 g 3 OZ / 100 ML

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No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

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Sonoma County, California, USA

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