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Tangy with some fermentation flavor, but not like a shou at all. The sheng flavor is still prevalent.

Depending on the steep, the leaf sometimes had a tannin and bitterness flavor of a light black. On other steeps, it was light and maybe a little fruity.

Toward the end, it got cooling on the tongue, with an almost minty feeling coming out my nose. It became mineral tasting. The taste reminded me of autumn.