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Representative of the modern, obnoxiously floral, green tieguanyins. Über-floral with a thick butter flavor – an overwhelming and slightly unpleasant combo. Not my thing, so I don’t recommend it, though this style is the most popular nowadays in China. I much prefer the traditional, darker roasted styles of tieguanyin – they’re much more complex and balanced. This modern green style just seems like its trying (and failing) to mimic the delicious light oolong styles from Taiwan.