Similar burnt chocolate / mineral rock notes as Da Hong Pao and other yanchas, but seems to have a less bold, thinner flavour.
Wet leaves smell of raisins and the liquor smells of sweet pastry crust. Pleasant but not outstanding. Will experiment with this one a bit more, maybe using more leaf and brewing in my Yixing pot.
Flavors: Dark Chocolate, Pastries, Raisins, Wet Rocks