the dry leaf smell is different from other dancong dry leaves I’ve smelled throughout my dancong tastings. The smells has dominant notes of roasted cashews, freshly baked biscuits (cinnamon cookie called speculaas) and peach pits with hints of jujube and dates. The wet leaf smell has notes of roasted walnuts, mint, stonefruit pits, strawberry, raspberry with hints of grass, nutmeg and flowers. Even though I accidentally oversteeped this tea the texture wasn’t astringent and the taste wasn’t bitter. The texture is rather clear, smooth and mineral. The taste was very unique with dominant hints of caramel fudge, nougat, coffee biscuits, chocolate and hints of milkiness and nuttiness. As the tea progresses it reveals subtle notes of citrus, charcoal, gardenia and starchiness. Overall pretty unique, but the tea lost its flavor too quickly, because at the second steep I already noticed that it was mellowing down and at the third steep I only could taste the base notes of nuts, coffee and the notes that I’ve mentioned as the tea progresses. Pretty dissappointing but still a very unique tea and the first time I’ve tasted that many confections in a dancong.
Flavors: Biscuit, Caramel, Cashew, Charcoal, Chocolate, Cinnamon, Citrus, Clear, Coffee, Dates, Floral, Flowers, Gardenias, Grass, Milky, Mineral, Mint, Nutmeg, Nutty, Peach, Raspberry, Roast Nuts, Smooth, Stonefruit, Strawberry, Sweet, Walnut
