7.5 grams for an approx. 130 ml gaiwan; 10 second rinse followed by 15 seconds for first three steepings, adding on 10 seconds for each additional one.
Dry Leaf Appearance
The leaves had a dark green color. It reminded me of wuyi yancha, but with unroasted leaves. There was a very strong veggie smell that reminded me slightly of high mountain oolong leaves.
This tea had a surprising sweet aftertaste that lingered on my tongue. Judging from the dry leaves I had expected something similar to High Mountain teas, so I was surprised by this. The tea had a very smooth finish, with a slight baked pineapple aroma to it. It was very creamy, a nice contrast to the other oolong types. The tea was very durable, and the sweetness continues even after six to seven steepings. The tea had a golden green color, with amazing clarity.
The wet leaves had a very strong "plant" smell to it. It reminded me of being in a warm and humid jungle. Like the tea, I detected a slight baked pineapple aroma in the wet leaves. The wet leaves were very durable, and had a dark green color. I had originally thought that this tea would not be one of my favorites, but I actually liked this tea a lot. It's a great contrast to high mountain oolongs and it's an interesting variety of oolong. I don't think I've seen this anywhere else other then on Shan Shui Teas.
When sniffing for the aroma of the wet leaves, I put my nose close to the gaiwan, accidentally breathing in some hot steaming leaf into my nose! Although this should have taught me a lesson, that's the only way I can properly take in a tea's aroma