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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
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