This is my second time trying this tea and it’s pretty much how I remember it from before. Greener than a typical dong ding with such a subtle roast that you might think you’re drinking a green oolong. The baked bread and caramel popcorn aromas are the only clue that this is a roasted tea. It’s fruity with light mineral and butterscotch undertones. Notes of apricot, osmanthus, and tangerine when steeped at cooler temperatures. Higher temperatures will bring out slightly more toastiness. Very refined and delicate with a smooth texture. Doesn’t become bitter no matter how long it steeps. I left it steeping for a few hours in my tea thermos yesterday and it still tasted great.
Flavors: Apricot, Bread, Butterscotch, Citrus, Fruity, Osmanthus