When inhaling the aroma, the first sensation is that of toasty grains. Let the tea linger on your palate for a while, and then there are just layers of peach and longan fruit. The lichee/longan character is especially prominent, akin to the fresh fruit, not in dried form, so it is quite bright and lovely. There are definitely extra dimensions to this tea, with a honeyed finish. The lingering effect is very pleasurable.
Brew at 100°C first, using the standard ratio of 3 grams to 5 or 6 oz of water, for 5 minutes. This way, a taster can get a good sense of what the tea has to offer. Then perhaps, one could use a gaiwan using a generous amt of tea leaves, and then enjoying the dynamic from infusion to infusion. The fruity character will emerge around the third pour.
Donna Fellman (who just retired from teaching the World Tea Academy classes) loved the floral/honey profile,
Perhaps a better name would be along the lines of Song Imperial Court Oolong!
Rare Teas: Gourmet Loose Tea
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