First thing first, the tea originates from Dong Ding, Central Taiwan and is oxidized at 30% and roasted at 30% as well. The dry tea smells nutty and earthy, and is balanced nicely, with neither coming out more than the other.
Now onto steeping, I prepared this tea for steeping with one teaspoon of tea per 6oz of water and got multiple steeps out of the leaves at around 1 minute per steep. Let’s go watch the tea steep together;
The tea turns out to be a beautiful,striking golden yellow liquor. The first flavors in the tea I taste is a lightly roast quality. I also taste some nice sweet, toasted notes, which remind me a lot of a genmaicha’s sweet/ toasted notes. The combination of both of these flavors is very pleasing to my palate.
The tea is light and smooth in my mouth, and is not excessively heavy at all in my mouth. The tea rolls into my mouth and smoothly around my palate, which I like. This tea is toasted, roasted and sweet all at the same time. In my eyes, this tea would be perfect for people trying to get into the wonderful world of Oolong. This tea is a very balanced tea, and is perfect for those who are not into overly roasted or overly floral oolongs. This tea is a balance between the two.