A very shiny buddy tea! The small golden tendrils give off a faint baked bread aroma with some salted caramel and malt. I am not big on Dianhong, but I do like the gold buds. I warmed my bowl up and slipped some inside. The aroma expands into some dark cherry, cocoa, and a woody tang. I washed once and sipped away. This is a good red tea, for it lies somewhere in between bitter/woody and sweet/cocoa. It has a good malt base with some woodiness but with a sooth baked bread taste. The astringent tone is just slight, and it shows up in the aftertaste. The next steeping brings on some yam notes with a wood shaving dryness. The tea is decent. I am more keen to the flavor sweet bombs, but this is still a fair tea.
Flavors: Baked Bread, Burnt Sugar, Caramel, Cherry, Cocoa, Malt, Wood, Yams