Oh, those crazy, bra burning, flower children of the seventies.
I passed around the tea to a group of friends later, one was a bit more blunt (get it?) asking, "Is this tea made from pot?" The tea has become quite popular in this regard, a sort of new-age, new-herbal sort of tea that's still classically old school.
However taste wise, it's something completely different. It's very reminiscent of teas you might get in a Chinese restaurant. There is a light straw like flavor with airy hints of rice, it slips down with a spring in its step and reminds you of your favorite traditional sushi house. The tea is palate cleansing, clean and almost purifying, but still a pleasant reminder of flavor lingers with you that's almost cantaloupe-ish.
Oolongs require special brewing, as many of them require that you infuse them in hot water for just a moment, then pour off the water to get rid of the initial bitterness and impurities. This allows you to wash away the first harsh flavors and keep only the more subtle delicate notes.
Oolongs are basically a tea in between green and black teas and are between 10%-70% oxidized. In China, since these teas are neither green nor black they are called qīngchá or "green-blue" teas. Se Chung is a prime example of a basic oolong.
Still, it brings up an intrinsic and necessary tea cooking question... can I smoke with it?