The dry leaves are long and twisted, sort of like a Taiwanese black or Dancong. They have a deep, full aroma of chocolate, eucalyptus, and yam.
The infusions are a slightly unexpected walnut brown, maybe this has something to do with the purple leaf varietal? Despite the deep color the flavors are surprisingly smooth and mild.
Early infusions have flavors of chocolate, eucalyptus, pumpernickel, sweet potato with a rich, malty body. The mouthfeel starts out soft like marshmallow and ends slightly ashy like Wuyi oolongs/blacks.
Later infusions become cleaner and show flavors of lemon and clover leaf. The tea is very creamy and leaves a great, fruity aftertaste of guava and lychee nuts.
This is good stuff! Pretty resteepable for black tea, and has some unique characteristics that I assume come from ye sheng varietal leaves. Seems like the love-child of Yunnan and Laoshan black, with a touch of… purple? :)