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I brewed this tea gong fu style as I do for most teas.
Visually, I didn’t get many flowers in my tea brick which was disappointing, but I didn’t let that get to me before I judged it. The steamed leaves took on the aroma of a very typical “drier” shou: lumber, minerality, and just a touch of smoothness (creaminess without the cream). When wet, the dry aromas remained the same – however it did end up getting a slightly creamy aroma.
The first steep tasted just like the aroma: minerals (maybe shale?), dried wood most similar to birch, and a bit of camphor. Creamy aroma was sadly non-existent in flavor. OK puerh, bad example of a golden flower tea.