I tried this later in the afternoon and to me there is no comparison between this and the High Mountain Anxi-style. I like the latter much better (though this is still a very good tea). The leaves smelled toasty as opposed to florally, looked a lot more oxidated, and were little B-B pellets in the package. The first steep at 208F for 2 minutes was golden, not yellow like the Anxi High Mountain. The liquor smells strongly woodsy, bready and minerally like a Dragon Well. The taste is mineral and roasted, but having just had the velvety smooth Anxi earlier, this seems more acidic and astringent. A good TGY, I am sure, but I am a biased judge because I can’t help but compare it to something my palate and nose liked so much better.
Preparation
205 °F / 96 °C
2 min, 0 sec
