Dry leaves are brownish-black with a purple tint and a longitudinal twist. Sweet aroma of meadow flowers and dessert spices. When heated, the aroma becomes perfumed, vanilla-biscuit, peach, and intoxicating.
The infusion is an unusual pinkish-golden colour, very transparent. It smells of tea rose, strawberry jam and something else powdery and delicate, like sugar and butter sprinkled on baked goods. The taste of the tea is sweet, fresh and delicate, with notes of rose water. You can taste light sweet grapes, ripe apricots and a fleeting bitterness that quickly gives way to sweetness. There is a hint of cinnamon in the background. As you drink, a slight grassiness comes to the fore. The aftertaste is distinctly rose and fruity sweetness. It is slightly astringent.
The tea is intoxicating, then invigorating and helps to gather your thoughts, warming you up nicely. It is good in the morning and in the afternoon, especially in cold weather, to immerse yourself in the aroma of a luxurious rose garden. A good, fragrant and refined tea, equally reminiscent of medium-heated Taiwanese and typical Wuyi oolongs.
This variety is a little capricious when brewing and requires diligence and attention. The water should be sufficiently cooled, 75-80 degrees, otherwise, if you burn the leaves, you will get an infusion with a sharp and pronounced bitterness, which will not appeal to everyone. It is better to use a gaiwan so as not to over-steep and lose the palette of aromas. For regular tea drinking with a strainer: 6-7 grams of leaves per medium gaiwan. The first infusion is very quick, 4-5 seconds, then add a few seconds to each previous one.