Got a sample from Vicky up by Toronto way. Roasted, malty and floral. No bitterness or astringency. You cold steep it for a year or gong-fu style. It’s up to you. Spectacular Yunnan Gold/Dian Hong. Not robust like you might prefer, rather soft, delicious, the best that could be produced from such fragrant and downy leaves. Think of it as the Yi-wu of dian-hong and then you’ve got the idea. Dry, it is floral like a cross between wild chrysanthemum and rose.