This is a roasted oolong. To the nose, it is sweet floral and light smokiness. On the tongue, the roasted leaves come through as char and earthiness with a touch of sweetness. I brewed this gongfu style with an initial wash. If brewed longer than 15 seconds, this tea will deliver bitterness and mouth drying astringency, bordering on a chalky dryness, but if the tea is brewed quickly in the 8-10 second range, the result is much smoother and wet mouth feel, but still will finish with a hint of astringency. Even with quick infusions, the resulting liquor is strong and leaning more orange than yellow.
Dark roast coffee lovers would probably enjoy this tea.
Flavors: Char, Dark Bittersweet, Earth, Floral, Smoke, Tobacco, Wet Rocks, Wood