The leaves are long, wiry and dark, with twists of gold like the picture (although they aren’t nearly so bright).
It smells nice, and brewed to a nice red. I got a faint hint of fruit in the taste, but mostly a Ceylon tea taste. Oaky, I guess, although I don’t really know what that means. Perhaps smoky in that it almost seems salty. Ceylon in the front, sort of savoury. Almost, /almost/ like fruit at the edge, or the beginning.
I realized when making this, that Davidstea puts the same steeping parameters on all its tea. Well, that explains a lot. I’ll be ignoring those from now on, I suppose.