Opening the bag, I was impressed with the unusual complexity of the dry tea's aroma: strong and fresh, more fruity than floral.
I've brewed this in a 120cc gaiwan and in a 100cc Yixing teapot(using 6 grams of tea in both cases)as well as in a 60cc Yixing teapot(using 10 grams of tea and using an aroma cup).
The durations of the infusions were '30, '45, 1'15, 2'00, and 3'00 with water at just under 190F (around 85-87C).
In all styles of brewing, this tea was/is as good as the best of any lightly-oxidized Taiwanese oolong I've ever had: the aroma cup method especially brought out fruit/caramel notes, though in the less-saturated (gaiwan and 100cc teapot) modalities it was also impressive for its long-lasting taste and aroma.
This is a tea that merits respect. My only concern is that it is so "forgiving" that it's easy to overbrew, so I'd caution care to avoid too-high temperatures (a slight astringency creeps in at more than 190F, I learned the hard way).
The price is excellent compared to other Taiwanese teas of similar quality.
Fushoushan Oolong Tea
5 of 5 Stars
by leo g.