Matte black leaf. The aroma is reminiscent of Wuyi oolongs: spiced butter, black pepper, nuts heated in a pan, ripe plums. Heating the sheet in a bowl drenched in hot water reveals aromas of popcorn and roasted wheat in caramel. When drinking the tea, these aromas will be replaced by candied fruits, sugared strawberries and raspberries, smoky black currant.
The infusion is more amber than the Qing Ho version of this tea, the taste is fuller, but rougher, not as volatile, but still soft and velvety.
Here, too, there is little of the typical Guangdong oolong: it's too thick for it and not thick enough for the northern Fujian style. In a word, a successful experiment, but unlikely to make it to the list of favorite teas.
The creamy and nutty note on the palate continues in this hot version. It's like with masculinity and femininity. One is subtle (Qing Ho), the other more austere (Gao Ho). Like heaven and earth, which share a common horizon.