This was a very beautiful looking twisted black and gold leaf :)
I brewed it at 100c first and decided it was too bold for me so I switched to 80c (skipping the 90c) and found that it made a almost malted caramel tea. The malt came through while the robustness of the tea was subdued. This is how the slight sweetness creeped in.
I feel like a boss making this tea @ 80c for 30 to 45 seconds. May end up trying the same with other dian hong type of teas to see if a sweetness comes out from the tea when brewed at a lower temperature.

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