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The name “guo xiang” (果香) means fruit fragrance. Dry leaf has a full yancha aroma. The soup has a clear rou gui fragrance and a nice fruitiness. The sweetness is balanced by the roast. Smooth and full throat fragrance, with some subtle creaminess.
When I first tried this tea, the first infusion had a bit of what I call a “wet leaf” flavor—like is common in Huang Guan Yin. The roast was too fresh. After another month or two the tea has improved greatly and is ready to drink, though I expect continued rest will further improve this tea.
Update: Trying this tea again, and I am impressed. Early steeps are well balanced, with a good fruit fragrance. A longer steep revealed a nice almost cocoa flavor.
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