This is a very good example of a lightly-fired Wuyi oolong, one that doesn’t sacrifice the depth of body achieved through proper firing. It was clearly made with patience, and respect to the kinds of molecular transformations which occur slowly over periods of time… you cannot rush the development of the flavor profile with tea like this. There’s a unique floral quality to this tea that reminds me strongly of high-end Tieguanyin. It’s pretty hard to miss – this isn’t nuanced as much as it is in-your-face – it greets you immediately and makes itself right at home on the palate. It’s thick and has the viscosity of frozen motor oil, yet there is a really soft and graceful charm to its presence that is addictive. The flavors are all cohesive and sit comfortably on the palate, sinking heavily into the space between the teeth. It’s nice. The aftertaste reminds me of cinnamon-dusted apple chips – not too sweet, and the cinnamon notes add a complexity and vibrancy that is very enjoyable. If Tea Hong’s Shèmen double-baked dancong is a bridge leading from Fenghuang to Wuyi, then this Cassia Extraordinaire is a bridge from Wuyi back to Fenghuang.
