purchased from Jing Tea Shop
Type: An Xi oolong from spring 2010 pick
Origin: Xiang Hua village, inner Anxi county, Fujian province
Dried leaves show small loosely-rolled balls with strong floral aroma even in the dried state. Once wet the aroma is initially eggy, then with fruit and floral. Sweet sugar aroma as the leaves cool. Later aromas reveal less egg and more fruit. Mouthfeel is clean and full, filling all the way to the back of the throat. Taste is mostly florals with only a little egg in the first infusions. Initially this oolong is big and heady filling you with flowery fruity aroma, but as the steepings increase it settles down to a mellow and pleasant experience. I love how those tiny little dry-leaf balls unfurl to such thick succulent leaves --
I keep trying to be an oolong lover, and while I'm sure this oolong is high quality I just don't get the satisfying experiences I have with good vegetal greens or complex qi-filled pu'erhs. Most oolongs I've had seem to be all about the fragrance, which I often find overwhelming. But I'm still trying. I recently had a slightly aged and well-oxidized Wuyi Shui Xian oolong that really made an impression on me. I think that points the way for me with oolongs -- dark, aged and well-roasted. I have some on order now and am looking forward to trying them.