The dry leaves are large and give off a toasted aroma of unbuttered popcorn with edges of raspberry jam. When brewed, berry aromas burst from the wet leaves with the lightest backbone of baked cake.
The liquor is a clean gold, and the tea on the tongue is pleasantly thick while maintaining much of its fragrance on the palate. The tea is sweet to the edges of the tongue with pleasant spiciness creeping in as the session evolves. This tea delivers a rich huigan and sits well on the stomach. For us, it also provides one of the rare virtues seldonly found in dancong teas as to leave the tongue slightly numb and tingling in a pleasant mentholating way.
*What is “Bouquet Style”? Bouquet style in Chinese is called “Qingxiang” this is when the Oolongs have not been charcoal roasted, but rather only baked in wood or gas-fired ovens to emphasize the natural floral bouquet of the tea leaves themselves.