If one often 'tastes first with the eyes', one does so with the nose for this aroma-forward tea. The leaves wafting juicy melon, baked grain, and butter, a smooth infusion emerges with the taste and texture of fine canola oil, before stimulating the throat with an artichoke astringency. The oldest form of the new, lightly-oxidized Tieguanyin trend, Chuantong is the most oxidized subcategory, though controlled processing has avoided the need to remove browned borders on these leaves, which remain intact. Those with sensitive stomachs will certainly notice the lack of harsh acidity, while one can still enjoy the characteristic fresh, Qing Xiang taste.
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