Brewing method: Gongfu with Gaiwan, 2tsp of tea (=ca 5 g) @ 205 degrees.
Lovely highly oxidized version of four seasons cultivar (四季春）（‘four seasons spring’).
First steeping has clean refreshing approach, with rose, stone fruit and very light citrus notes. Nose has hints of oats, raisin, dried rose/rose hips. Nose evolves between infusions, becoming progressively sweeter.
Liquor is beautiful rose gold to bronze, depending on length of infusion.
Progressively longer steepings yield richer, fuller notes of same flavors. Very little astringency on longer infusions.
Flavors: Oats, Raisins, Rose, Stonefruits