This has the floral honey notes of Anxi. The roasting process really brings out a depth of character in this. I prefer roasty oolong to jade. I can’t speak to what aging does to this cultivar but there’s a dark earthy quality that reminds me of shou puer, but instead of mushroom earth it’s a sweet, rich soil. On its own, brewed gongfu style, 4g to 5oz for 15 seconds, it’s very oolong. Subtle floral honey tones and a mineral base. Brew it a little longer and the earthier sweet potato flavors come through. 205F. 30 seconds to a minute. If you add a bit of honey it takes this to another level. A very interesting tea for sure. I hope this wasn’t a one-off because I’d be curious to try future aged and roasted lots of this tea.







