TeaCuppa Ming Cong Wuyi

Now I've talked with many people as Ming Cong can mean any well known Wuyi Oolong or be short for Si Da Ming Cong, which are the for famous Wuyi tea bushes.

One thing I did notice is this bag seemed to have alot of very large leaves, and its probably been slightly aged, like alot of people say wuyi's should be, as there is no powerful roasted aroma.

1: Boiling, 30 seconds.
The nose of this one starts off as lightly toasted almonds, with a buttery toffee like note to it bringing forth a sweetness. I think I catch a bit of plum, but there is just a general smell letting you know it was at one time charcoal roasted.

Definite plum spread on burnt toast, with the finish dry almost burnt toast, with a slight hint of a fruity sweetness for a fleeting bit. The palate is interesting in the fact that its mellow but powerful at the same time, there is a decent amount there to intrique you, but nothing outrageous.

2: Boiling, 30 seconds
The nose is lighter, and fruitier with perhaps hints of tropical fruits, such as mango.

Its passive slight hint of tannins, and perhaps a chocolate note, and the finish this time is much more subdued, with just the flavor of a hint of roasting.

3: Boiling, 45 seconds

The nose is much sweeter and fruitier still, almost flowery and honey like now.

This seems to be mostly in the finish, its got a sweetness and light toast finish, but on the palate it seems to just be watery that coats better. Its almost like it gave up everything it had really quickly. And as a sign of that the color has been getting lighter and lighter each brew.