The dry tea smells like raisins with a hint of plum. Steeped the leaves smell like Chili, more specifically turkey chili from hormel. The taste is kind of boring, there is a little smokeyness to it with a little bit of the raisin taste. It is mostly boring to me.
Wuyi Da Hong Pao
Oolong tea from the Wuyi Mountains in the Fujian province of China. Wuyi oolong grows defiantly in the gaps of the mountainous rock, rendering cultivation both arduous and spellbindingly beautiful. The dark, highly oxidized, loosely twisted leaf is an excellent example of the reason the Chinese chose the name Oolong or “Black Dragon”. The leaf offers rich aromas of roasted vegetables, sweet honey, and wet stone. The liquor takes this masterpiece one step further, offering up the color of warm peach brandy. As the cup cools, the vegetal notes fade and the finish turns to ripe peaches. 3g/8oz 205 degree F water for 3-4min. Good for multiple infusions.