This tea reminds me a little of pain au chocolate, or at least a pâte sucrée dusted with hot chocolate powder. It has really has good notes of chocolate and honeyed butter pastry for at least the first two steeps, which it manages to present despite being rather dry on the tongue.
The tea is comprised of flat, folded downy copper gold buds.
I got 4 good steeps out of this, but I think this may be a tea I might prefer western style brewing for as the last two steeps had increasing floral and artichoke notes instead of butter croissant.
The first 2 steeps, at 1 & 2 minutes, had fragrance notes of honey, cocoa, butter, cinnamon, ovaltine, and developing citrus notes, with faint malt.
The flavour contained these notes, as well as oatmeal, chocolate orchid, plum, and cream. As it cools the pastry and malt tones become more apparent.
The last two steeps (3 & 4 min) had increasing floral notes, as well as artichoke mixed with dark honey all mixed in with the fading previously discovered notes.
All together the pastry notes were really delicious in this tea and I would like to try it western style. Thanks boychik for this lovely sample!