Wafting an aroma of summer fruits from its dark, twisted leaves, while remaining gently astringent on the tongue, this Xingren Xiang entices one into the world of aroma-first Dancong oolongs. Approachable to the acolyte, the experienced Dancong drinker will appreciate the distinctive and unusual taste of fermented apple cider and fresh watermelon, along with a very comfortable, drinkable body. Subtly in the background, too, its namesake 'almond fragrance' accompanies the drinker through several infusions, even when steeped very lightly.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
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