If you recall, I went to the Le Palais des Thes shop in Soho a few weeks ago and purchased two teas. The Butterfly of Taiwan oolong was selected for Rotea. One morning I steeped a cup for myself and fell in love.
The dry leaves smell like cocoa nibs! Earthy flavors dominate the wet leaves. Wet forest - not a rain forest but a temperate forest after a rain. Maybe the smell released after kicking up a layer of downed leaves. The cocoa smell transforms into something spicy after steeping - not chili peppers, think spice islands - and deeply nutty.
Here's an excerpt from the tasting notes on the Le Palais des Thes website:
All the qualities of Wu Long (oolong) teas are well defined in this tea: it is woody and honeyed, round and long lasting in the mouth. This is the tea to sample first when discovering these typical Taiwanese teas.The recommended steeping temperature is 205-degrees F (95-degrees C) for 5-7 minutes. I steep 2 teaspoons in 8 ounces of water for 5 minutes. Perfect! Of course, if you use a gaiwan, do less.
If you like oolong, add this to your list. If you've never drunk oolong before, I think this would make a good starter tea.