This tea has the nicest appearance of about any tea I have ever seen. It consists of slightly flattened, closed to barely-opened buds that are all covered in shiny golden hairs. The smell of the dried leaves is fresh and has that typically dianhong-ish aromatic sweetness that reminds of sugarcane or even caramel. That same sweetness is present in the smell of the wet leaves.

The cup is very nicely golden-colored, with a smooth and balanced taste. The aforementioned sweetness is somewhat less bold and prominent than in some other dianhongs I have had, giving a somewhat subtler feel to this tea. Alongside of the sweetness there is some fruitiness, and I also taste something damp-foresty or mushroomy in there (not sure if I like that). The finish is slightly peppery and mineral. The sip is very smooth and has almost no (and certainly no unpleasant) astringency.

Flavors: Caramel, Creamy, Forest Floor, Malt, Round , Sugarcane

205 °F / 96 °C 0 min, 15 sec 2 g 50 OZ / 1478 ML

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