The dry leaves are a mix of colour from distinct whites, greens, and browns. They smell very light with a touch of that infamous musketel mixed with faint cloudy chocolate raisin.
The leaves embrace ceramic and water fills the pot. The lid covers the transformation inside. When the time is right the resulting infusion leaves the pot and makes its way into cracked ceramic cups. Cups to lips.
Another infusion allows the raisin tones to become more pronounced. The juiciness evolves into manageable bitterness that cloaks the flavour and drys out the tongue. This tea is light and cheery but lacks a deep bottom.
As more water is put through, a flowery taste becomes prominent especially in the aftertaste. The tea loses taste but still has that bitter bite and fullish dry feel.
This tea becomes thinner and thinner as the session rolls along. It gets a bit chalky in the mouth, choosing to stay mostly in the front of the mouth. Some noticeable fruity and flower tones still hang on.
The energy found in this tea is a lot smoother than most Darjeeling. Smoother. More Gentle.
The wet leaves reveal small leaves and lots of buds that are mainly torn. Not ideal leaves for an oolong but even the smell of the wet leaves make one ponder another pot.