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I have had Bai Hao twice. The first time it was wonderful and aromatic, but the second batch I got (from a different vendor) wasn't as good for me for some reason. There's a fine line for me between tannic and astringent, to me astringent is more acidic, it doesn't have as much of that sort of gritty mouthfeel (like for instance black coffee does. I'm not saying black coffee isn't acidic in general though). Astringent doesn't bother me as much (like say a green oolong, with hopefully lemony overtones) but the darker tannic isn't as pleasant by itself to me. Still, I don't add milk to high roasted oolongs because they still have more aroma than most red teas I've had. For me , Bai Hao has made the greatest impression on me from it's aroma, especially the aroma of the dried tea in the smelling cup, pure dried apricots. Wonderful.
I haven't noticed as much of a dry fruit aroma from my FF Dars though. I haven't noticed it that is, I may not have been paying attention. Next time I make some I'll pay attention.
As as aside...there are some green puers that I've had that have that overtone of dried fruit and remind me of oolongs. Baby green puers. But they don't taste exactly like oolongs, they're definitely puers. The leaves look partially oxidized too, similar to oolongs.
Melinda