# Notes Gongfu -- Floral, but not _as_ floral as the Bai Hua Tan. (Assuming that I've successfully differentiated these two; this one was in a gold wrapper.). A touch bitter, but it's fine. However, note that I'm using the full ball in this case so I'm getting a much stronger baseline. There's an underlying dirt note that is definitely more in line with the previous cheap puerh I'd tried. Beyond 6 or so steeps, gets super astringent. # Vendor Copy > Our raw puerh dragon balls were hand-rolled and pressed in Gu Mo village (also known as “古墨 Gu Mo” in Chinese) in Yunnan, China. The tea plantation sits at an elevation of about 2000 meters where the naturally preserved tea trees have been thriving for over 100 years. > > This raw puerh tea has been resting for almost two years. The dry ball has a sweet and flowery aroma. The first few infusions deliver a lightly sweet and delicate floral taste. There is a subtle bitterness in the tea, but it mellows quickly in your mouth and is accompanied by a complexity of sweet, floral, honey, and mineral flavors. When the tea ball has completely opened (3rd or 4th steeping), the strong and full body of the tea presents itself: the sweet and floral taste continues, followed by a flush of a bittersweet and strong mineral texture, ending with a long-lasting honey-like aftertaste. One dragon ball can pretty much keep you steeped with tea for a full day! ![[Kong Mountain 2020 Autumn Bai Hua Tan]]