Jiang Hua Xiang oolong_dancong and then allow it to

and then allow it to age and mellow in Hong Kong—since 2007

one can view the aromatic floral face

It is clear

you won't miss the hallmarks of a yancha from Wuyishan here

such as rolled oolongs or black teas

Jiang Hua Xiang oolong_dancong and then allow it toBorn from the Jiang Hua Xiang cultivar itself, this Dancong wears its lineage unabashedly on the leaf. Even dry, it releases a delicate interplay of zest and spicean aromatic nudge suggesting fresh orange peel and young ginger root long before the kettle stirs it awake. The liquor glides in with a creamy softness, layering gentle citrus over a warm, ginger tinged brightness that expands across the palate without ever turning sharp. A faintly floral