If you’ve never had a Wuyi oolong you might as well start here and set the bar high.
The leaves themselves are long (I found a few that were 3” or more) and substantial—sometimes with other teas you worry that tumbling around in the mail might reduce them to dust, but these leaves are very hearty, for whatever that’s worth.
The aroma is intensely earthy in a way that is difficult to describe but very characteristic of the Da Hong Paos I’ve had before. The roast on the leaves also contributes a lovely toasty aroma without going into full smoke territory.
With all that aroma you might expect a really intense brew like Pu’erh but the liquor itself is pleasantly delicate and medium bodied.
I enjoy it brewed gongfu style and western style. Either way be prepared for a very stimulating brew. I don’t know if it’s just caffeine or if there are other organic compounds in the orchestra but this is one of the only teas that makes me sweat.
Served chilled it is an interesting beast. If anything the taste becomes more intense, like a really strong Hojicha, and it’s a little too easy to chug a significant dose or caffeine this way.
