The late winter growing season causes slow growth rate and results in a distinct composition in the tea leaves. Typically, Dong Pian harvests are processed as a very lightly oxidized tea, due to the fact the the leaves are a bit "tougher" and are not as prone to oxidation. But this batch is sufficiently oxidized, giving it a broader spectrum of flavor and depth of character. The brewed leaves exude a heady herbal bouquet, with a balanced vegetal/mineral character on the palate. The tea has a smooth, full-flavored mouth feel, and offers a bold savory/minty finish.