Dry, this tea has a typical fruit and dry grass white tea scent. It’s appearance is somewhere between bai mu dan and shou mei. It’s a mix of fuzzy white buds, small, rather oxidized leaves, and larger green-brownish red leaves. The warm gaiwan aroma is spicy dry hay.

After the first steep, the leaves smell of spicy radish and the taste of the soup matches. Wow, much different than I expected. It’s deep and super interesting. There’s a long aftertaste of the aforementioned radish and something citrusy. The liquor is a gorgeous, completely clear pale yellow.

3 or 4 steeps in, we’ve got a thick, brothy root vegetable soup going. It’s savory with a crisp sweet vegetable and citrus note. The viscosity is really impressive.

From here on out, the tea liquor remains tasty but fades gradually in flavor. I got 9 or 10 satisfying steeps out my 3.5g. I think this tea’s a pretty good value. Would recommend.

180 °F / 82 °C 0 min, 15 sec 3 g 3 OZ / 80 ML

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