C. sinensis var. Jinxuan #12, Milk Oolong; Alishan, Taiwan, 1400m; Spring, 2020, 1 bud 2 leaves, light roast (naixiang) oolong process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaves are a vibrant green, rolled into small pearls and have a subtle, herbaceous aroma with hints of apricot, and sweet melon. The wet leaves unfurl quickly and have large plump steams attached. The wet leaves have a butter and mildly floral scent.

3-4g of dry leaf was infused in 200ml of water for 2-3min.@90-100deg. C. the brewed tea liquor is pale yellow in colour and has a faint almond, nutty aroma aroma. in the mouth it is smooth, viscous, creamy, mildly stimulating, and peppery, with a sweet and mildly bitter finish, whilst its taste is floral, mildly herby, with hints of orchid, a refreshing aftertaste, and touch of minerality on the tip of the tongue.