Complex fruity, woody and spicy aromas that Dancong cultivar black teas are known for but for my preferences, the tea was lacking in depth of taste and texture no matter how it was prepared. Always thin and tangy with a dominant and bright lemony woody-malt taste kind of like some Taiwanese black teas. Good fleshy and fruity aftertaste like candied mango or osmanthus. The tea also had this very cooling character like pine-blackberry-lavender. Because of this, I opted to brew the remainder of the leaf as iced tea which was quite nice but a waste for the price.
One thing that threw me was sometimes I’d get the faintest whiff of rancid coconut oil. That combined with the disjointed character makes me wonder if this tea was flavored. I’ll give the benefit of the doubt :) It’s likely this tea was simply past its prime before I really started digging in.
Flavors: Blackberry, Bright, Brown Toast, Cedar, Cinnamon, Citrusy, Dark Chocolate, Dates, Fruity, Geranium, Jam, Lavender, Lemon, Malt, Mango, Mineral, Oak, Osmanthus, Pine, Pineapple, Plum, Rosewood, Spicy, Strawberry, Tangerine, Tangy, Thin, Woody