Yeah. The aroma has a goji berry tartness and the decadent sweetness of a strawberry and rhubarb preserve. At first I am met with the sweetness of dark honey and clove but there is a subtle flavor of sugar cane and a definite flat fruitedness I can only describe a tasting like persimmon. The hui gan of flaky fruit pastry and a subtle hint of mild curry powder is sweet and complex.
As I progress through the gongfu session, the structure of the tea is revealed and the dryness of good bourbon comes out to match the color of the liquor. There is revealed an underlying flavor of sweet tobacco and rich spice pushing the fruit flavors into a withered and warm mulled cider.