These leaves are full, wiry, dark, and unbroken. The smell exudes that characteristic scent of Paxsong tea- a lingering coffee tone with hints of milky chocolate and overpowering raisin. Cue Salivation.
One puts three scoops of these space consuming leaves into the pot, water is added, then poured into a serving pot, then into ones cup. This cycle repeats itsself, mindlessly, mindfully.
The first sip of this tea is unforgettable as it really tastes quite different then most oolong. It has a rather unique woody-smooth, coffee-raisin taste that is a touch sweet and sometimes ending a touch bitter.
This tea has a slight roast to it. The nice roastiness of raisin and more slight bitter chocolate stay on the breath for sometime afterward.
Later infusions allow this tea to evolve slightly with raisin notes out pacing coffee and chocolate. Even some subtle soft, sour citrus notes can be noticed creating space and depth between sweet raisin and bitter-roasted coffee.
This tea becomes a touch smokey and throaty, or is it roasty and full? Sometimes it's really hard to tell with this tea. In the end this effect allows for somewhat of a fullness presenting mainly in the mouth that makes this one rather enjoyable. It seems to meld perfectly with the flavours of this tea.
It's chaqi is very noticeable but not distracting. Very similar in fact to the hong cha type of energy found in its semi-oxidized sibling.
As many sessions drag on with this oolong it develops flatter, vegital notes that sneak out under the dominating roasty- raisin and fading coffee. This tea can be enjoyed like this for a very long time as its stamina is quite good.
And so one enjoys it this way for quite some time.