Dry leaf aroma: Malty with a hint of yeasty sweetness. 
Wet leaf aroma: Malt and bread with a delicate earthy essence. 
Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 3 minutes at 205 degrees.
This tea is as much a pleasure to smell as it is to sip with its malty bread aroma. The liquor is velvety smooth with a strong freshly baked bread flavor and a subtle buttery mouth-feel. As the cup cools I detect a bit of sweetness and the aftertaste is bread with a buttery note that lingers pleasantly.

Second steeping: 5 minutes at 205 degrees. 
Very much like the first infusion. The buttery notes are more prominent and the mouth-feel is creamy with a yeasty aftertaste.

Notes:
I wish I had time to do further steepings, as this is a tea worthy of taking your time to savor.

One thing to note, the key for me with Dian Hong is to underleaf slightly or it comes out a bit bitter. I think that has more to do with my taste buds being quirky rather than being an issue with the tea or my water. Regardless, this is an awesome tea. Lovely to look at, intoxicating to smell, and heavenly to sip!

Flavors: Baked Bread, Butter, Sweet, Yeasty