This and the Alishan Guanyin are the only two roasted Taiwanese oolongs that I need in my life – they’re both similar enough, with all of the correct overlap in the right places, and yet have distinct differences that make them both sit comfortably side-by-side without feeling like I should pick one or the other. They both capture the essence of what I seek in a roasted oolong: that the roast fully lifts up & elevates the flavors of the tea, without obscuring them or becoming the focal point of the experience. I’m surprised by how much overlap there is between North Peak and high-end Wuyi oolongs. The most noticeable difference for me is the distinct yun and terroir that high-end Wuyi oolong is so prized for, is not present here. That is to be expected though, as this is grown in a different region altogether… Everything else about this tea hits the spot though – the roast is vibrant and complex, and helps bring forward so many layers of flavor, from the bright herbal & fruity overtones to the rich and ooey-gooey caramelized undertones, and everything in-between. The body of the tea is thick and chewy; it’s smooth like freshly churned butter & perfectly round, with a pleasant viscosity. The mouthfeel is smooth, and lacks any sharp edges. There’s nothing harsh about it; and even though it’s roast-forward, it has a smooth wave-like quality that creates a gentle delivery mechanism for the individual flavors. It takes significant experience and skill to be able to achieve a wholesome experience like this. Flavors alone are one thing, but to have the mouthfeel, the lingering aftertaste, the excellent sensation in the body & mind after drinking this tea… that is what makes this tea special.
