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Before steeping, it smells kind of like dark chocolate, malty, and maybe a little like caramel, plus of course some smokey notes.

Taste wise it is kind of hard to describe. Kind of floral in addition to malty tasting. To me it kind of tastes like a cross of the different flavors I get from Indian and Chinese teas. It reminds me somewhat of their bailin gongfu, but has its own thing going on. All I know is I cold brewed some, added ice and sugar, and really like it that way so far.

Preparation
190 °F / 87 °C 2 min, 30 sec

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I’m basically a bum with gourmet taste.
I’ve been drinking tea since I was a youngin’, as a way of relaxing before bed. I ventured out from bagged, mass produced tea when I tried some loose leaf Earl Grey at the old man’s house years back. I’m still not too proud for the occasional bagged stuff, saving my snobbery for hard to find craft beer.

I gravitate towards Chinese black-tea varieties, Japanese greens, unflavored oolongs from wherever, and the occasional “I cant sleep” type of herbal teas. I signed up so I can keep track of the teas I’ve tried, and what I want to keep in my cupboard on the regular.

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California

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