The leaves form tightly rolled balls in green-brown color with moderate oxidation. Superfine grade shows uniform, compact pellets. The rolling creates dense, heavy balls characteristic of Dong Ding style. The dry aroma presents osmanthus florals mixed with ripe fruit and butter.

Brewing produces a golden-yellow liquor with brightness. Osmanthus florals open with immediate sweetness. Apricot and peach fruit notes develop quickly, adding ripe character. Buttery cream emerges mid-palate, providing rich texture. Fresh grass notes appear in later sips, balancing the sweetness. The body carries moderate weight with smooth, coating feel. Multiple infusions reveal shifting balance between floral, fruit, and cream elements.

Grown in Dongding, Lugu Township, Nantou County, Taiwan at elevation. Qing xiang style indicates lighter roasting that preserves floral and fruit character. Suits drinkers preferring Taiwan oolongs with balanced florals, fruit, and cream without heavy roasting.