Soft aroma in tones of cooked grains and new leaf sprouts. Undertones of honey and cream. Bright, malty infusion with tints of herbal roots and floral sweetness. Hints of the high notes of raw ginseng. Sweet aftertaste.
While White Peony from Fuding tastes more floral, that from the other earliest region, Zhenghe, tastes longer and deeper. The more tedious curing process is marked by the darker colors on the leaves. This is the best and most classical representation from the origin, aka King of White Peony, a favorite by many white tea connoisseurs.
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