With bright grapefruit notes right on the nose of the dry leaves and a backbone of toasted Graham cracker, this tea provides an impressive blend of fruity and toasty bouquets common to the medium-roasted Dancong Oolongs.Unlike the low-roasted Osmanthus Fragrance we carried in 2019, this tea has a deeper body, a longer endurance, and provides a much more dynamic session.
Once brewed, the leaves let off a surprisingly noticeable Osmanthus aroma (we’ve had many Osmanthus Fragrance Dancong Oolongs, and usually the resemblance to Osmanthus Flowers stops at the name). In this tea however, the citrusy floral fragrance is present, we wonder if actual Osmanthus flowers were blended into the tea at some point to impart such a powerfully floral aroma.
These leaves brew up a deep rich gold with orange tints.The tea is unmistakably sweet on the tongue, with a slightly menthelating affect on the tongue and an immediate huigan.As this tea has just been roasted upon this tasting (and should be left to rest for a few months), the toasted notes overpower the floral sweetness in the first few infusions, but if left to sit for a few months to a year, the roast should mellow and allow a lovely blend of citrus floral and roasted oolong to shine through. . Check out the other teas produced by the Huiwei Community here.