Yesterday I pour a very enjoyable Taiwan High Mt. wulong given to me as a gift from a friend while in Taiwan last year 賽德克, (sai de ke) 雪泉茶, (xue quan cha), grown in 南投 （Nantou, Taiwan) in 仁愛鄉 (Renai village). It's a 青心 (qing xin) cultivar. The tea has a bit of roast in it and brings across subtle honey/graham/buttery taste over an herbaceous base layer. It has a moderate sweetness and is not as floral or distinctly fruity as other greener wulongs I have been drinking lately. It's a welcome change.
I brew 8 rounds in a 150ml stone xishi pot that I bought in Taiwan last year. The pot is a marvelous, hand hewn pot made of a very fine-pored, grey, Taiwan stone and it accentuated the tea perfectly. In previous pores I had used one of two Petr Novak glazed (inside and out) pots to sample the high notes of the tea. In this pour the stone rounded the tea and brought out the the buttery elements of the tea and created a more silky mouth feel.