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Dry leaves give off a powdery floral scent even before they are warmed. Brewed, the tea broth is a pale jade color. This tea is oxidized quite light, but the teamaker managed to achieve a 'clear aroma', skillfully removing the grassy green taste of raw tea and leaving behind an unfettered sweetness. Aroma is sparkly with energy concentrated in the higher register : delicate creamy florals like gardenia seem to play the main role with a bit of grapefruit sharpness playing the harmony. There's a warmer note holding it down, not super low but faintly woody. I'm calling it vanilla. Maybe a hint of piney-ness. Cane sugar sweetness. Broth is light bodied and easy to drink, round and smooth. Taste has a gentle fruitiness, like the essence of Asian pear. The floral tones come back in the aftertaste and linger in the throat. A crystalline, delicate and dainty tea that is easy to love. Uplifting and delightful. (Photo is wrong, I will update it soon)