I covered the bottom of a small gaiwan with dry leaf and then whipped it up into a "tea cyclone" with boiling hot water. I did not rinse the leaves. After about 50 seconds I decanted my first infusion.
the first infusion
The liquor poured thick and yellow with a delicate floral aroma. My mouth began to water. I haven't had great high mountain oolong in over 6 months.
the third infusion
I really love this tea and I feel like its price ($15 per ounce) is just fantastic for its level of quality in the current North American retail market for seasonal Taiwanese oolong.
My tasting notes during the first 6 infusions included: sugarcane, crisp tart pear, nectar, substantial broth, delicate sulfur aroma, buttery, honeysuckle, and dandelion. My notes for the final two infusions were: thinner broth with delicate pine and rosemary notes.
the spent leaves