This not-so-little ball has a bomb dry leaf aroma: it’s malty but also sweet, warm and a bit spicy. It’s like smelling really old books or dried flowers as mementos. I kept smelling this ball for a looong time, it was almost addictive.
Unfortunately, the taste is a bit of a step-down. The chrysanthemum is understated, which is good and the tea itself – a very solid dianhong – takes the leading role. It’s bitter-sweet, malty and spicy, with a bit of medicinal herbal teas taste. While the same dragon balls with roses blends together seamlessly and compliments each other, this dianhong with chrysanthemum i s not such a perfect match.
You also have to make sure you find the right balance between the steeping times since the taste of the tea tends to overpower the chrysanthemum if you are not careful. The aftertaste is pretty forgettable.I steeped it Western but it’s certainly well-suited for a gaiwan. The saving grace for me with this tea was its enchanting dry leaf aroma and the good quality of the base.