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Why take a good Dan Cong and make it into a black tea? Because you can and someone will drink it I guess are the main reasons. I personally have no bias as long as the price is not too steep. Brewed this western and gongfu, short steeps, long steeps , over steeped to get an idea on the depth. The longer processing of this into a black tea adds the requisite maltiness we all love but dampens and mutes the floral notes. The underlying sweetness is still present early but dissipates quickly. It has very good structure in dry form and on the tongue, all in all I would drink this as an every day tea.