Dancong Shengtai

The dry leaf is nutty and The wet leaf smell had super vegetal, nutty and creamy smells. The wet leaf was green with low oxidation indicating that the tea wasn’t processed using the traditional method that incorporates a higher oxidation and the utilisation of charcoal roasting as opposed to electric oven roasting and that is a disappointment, because I paid €34,50 for 50 grams of this tea. The taste of this tea is slightly bitter with a little bit of sourness and sweetness afterwards. The texture of the tea is clear and slightly astringent. The aromatic properties present in this tea are similar to an Alishan Jinxuan Oolong, milky, floral and slightly vegetal. That isn’t negative in itself, but the tea is pricey and I don’t think it is worth my money if I can drink a normal Alishan Jinxuan for a lower price that also gives the same experience if not better. I might change my opinion as I will drink this tea more often but my conclusion now is that I am disappointed in this tea. I used the Chaozhou gongfu tea method with a Chaozhou teapot by 章林浩 by the way.