This review is concerning the Autumn 2018 harvest. This tea is comparable to Tie Guan Yin in flavor profile, but with more grassy- and less creamy-notes. It can tolerate any temperature and duration of steeping without becoming very bitter, which makes it perfect for those who want to experiment or casually brew. The best description for the flavor is floral with some grass. The bright notes will linger, but the deeper notes will flee quickly. Inhaling will produce a cooling sensation in the mouth for several minutes after drinking. The complexity in this tea is not likely to be found in the number of infusions, but in the brewing parameters used for each steep. Changing the temperature will have more affect on the mouth-feel than the flavor. Higher temperatures will have astringency and a lighter, fleeting floral aroma. Lower temperatures (and longer brews) will provide a thicker soup with less astringency and longer lasting aromas. As an experiment, I would highly suggest letting the tea cool down in the cup to near-room-temperature to see how oxidation provides a different flavor profile. Aromas: Dry leaf - floral, similar to light roast Tie Guan Yin Cold damp leaf (before brewing) - buttered biscuits, macadamia Warm wet leaf - floral, similar to gardenias before blooming Brewing -- 5g / 115ml porcelain (would probably be fine with 3.5g): Start 209*F (Just before complete boil) 10s rinse / 10s / 30s / 45s Then 200*F (Lowering the temperature produced less astringent results, and a thicker tea) 75s / 90s / 105s / 120s