This tea came along as a sample with my initial order from Greg.
Nantou, Fall, 2010...
I have no complaints. I hold a special place on my palate for Taiwanese teas. I am a sucker, to say the least.
The dry leaf smells of autumn; dry leaves and dry wood. The roast smells like it is at a good level. The tea smells rich.
It is mildly peachy, but reminds me of the way an old book smells when the pages are flipped.
The aroma of the liquor fills the room with hints of woody caramel and cocoa.
It is strongly aromatic, which is surprising for a tea such as this.
So far, it brings to mind similar qualities that would be in a good yancha.
It also smells older than it is. Aged oolong is another favorite of mine.
The taste is not too sweet, but still very fruity: stone fruit and raisin.
A light roast compliments this flavor and balances out the tea nicely.
Almond flavors dominate the latter infusions of this tea, with light hints of vanilla tagging along.
My tea intuition (if there is such a thing) is screaming at me to buy this tea in bulk and age it. I do not even know if it will age well, but this was one of the first thoughts that entered my head.
It may be of value to buy a yixing storage vessel and a bit more of this fine tea.
The Tea Masters guide to brewing Oolong tea
3 days ago