Black Mist "Cinnamon" oolong
Hand shaped and rolled into dragon-like shapes, the liquor of this "cinnamon" oolong may lead one to rapture. Grown in the WuYi Mountains, this unusual tea is oxidized over the course of 2-3 days to a cocoa color. Slowly worked, the leaves deepen in flavor to yield tastes of cinnamon and woodiness. This unusual oolong in that it has aged and softened to fine notes.
The WuYi Mountains are known to yield some of China's finest oolongs. Tea farms churn out a veritable treasure chest of flavors and tastes. This lot has a cinnamon flavor (thus the name Roi Gui) that is soft and suggestive as it offers some hints of woodiness. A rare lot, we purchased this after having bought tea from this source for a few years. Each season, the farm presented a distinct tasting lot; our customers enjoyed them and this one clearly seemed it would be well received.
You will find notes of cinnamon, some woodiness and a softly sweet oolong flavor that is lush and full. It has tempered with age and is soft on the palate. Time has rounded the taste making it, in a way, bigger in flavor as the notes are less sharp, yet it will provide complexity. Always consistent, it can be long steeped and will remain sweet.
Best method would be Gong Fu style - plenty of leaf with short steeps. Use boiling water, rinse the leaves briefly and pour the water off. Re-infuse and steep for 1 - 1.5 minutes and taste. It may be better even at 30-45 seconds of steep time. We suggest you experiment with the leaves and find your sweet spot. The leaves will offer multiple steeps.