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whether ceramic
Fujian in 1955
The long-lasting aftertaste with a layer of minerality becomes more prominent with every steep
which allows the tea to air out more quickly after the wet-piling process (渥堆
the slightly cooling hui gan brings in the sensations of springtime
Yu Lan Xiang oolong_taiwan whether ceramicAs one of only a couple canonical Dancong types to be named after a tree flower, it is perhaps not surprising that Yu Lan Xiang finishes with an aftertaste of freshly snapped branches, complementing and complicating the nose filling aromas of flowers and stone fruit beautifully. A touch of raspberry acidity, meanwhile, makes the astringency addictive, and keeps the nectar sweetness of the infusion from becoming too cloying. Those who find some Dancong
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