I’ve had this for a while, and it is one of my top 10 teas so far. It’s a Dan Cong, one of my favorite tea types, from Guangdong AND it possesses some very unique florals that I did not expect. Looking at the dark wiry leaves, you’d think it would be darker, roasted, and fruity. But then you look at the and green and purple hues at the tips, and you actually smell the tea, it will give you a milky surprise. “Milky” tends to describe teas in texture more than flavor, and only a few Jin Xuans actually have that hot milk flavor on their own, but this tea actually tastes like and smells like warmed honeyed creamer with a few butterscotch hints. Overall, however, the tea is predominently floral and on the lighter side of oxidation. Magnolia is without a doubt the strongest floral, with some lilac hints at the beginning of each sip, and a little bit of honey suckle and honey mid sip, dense, creamy milk notes at the end….and again, it’s a dan cong.
This tea is weird because the florals are something you’d expect out of a dancong, but the milky notes with the other florals makes it rival the sweetness of a few high mountains. There are no grassy notes in this tea whatsoever too, and it has some staying power gong fu at 8-10 steeps using 4 grams (15-30 sec increments), 5 western (2 minutes is my preferance with 2-3 grams in 8 oz), and decent grandpa style (though you have to go way up on the water and low on the leaves (3-4 grams for 14-16 oz.) You can also bet your hind end it’s aromatic and viscous. It doesn’t really get bitter, but it can get drying if it soaks too long. That is the only complaint, and it is a minimum one.
This is a personal hundred, but overall, I think this is a 95. I do wonder how tea newbies would do with it. The flavor is milky, but incredibly floral and natural so it can kick most flavored oolongs butts. But if you do not like lactose or mega floral teas, this might be a little powerful.