Ô long Formosa

I brew this at 195°F for about three minutes and the liquor comes out buttery with a floral finish that lingers. The pungency hits first, then softens into something almost honeyed. Already on my second tin.

The bouquet on this oolong is genuinely floral, not that fake perfumey thing some teas have. I've been brewing it western style in the morning and it stays smooth even when I forget and let it steep too long.

That pungency hits you right at the first sip—sharp and bold, but it somehow finishes smooth. I've been brewing it a bit longer than usual and the intense character holds up without turning bitter. This one's staying in my rotation.