I found intense aromas of red fruits and berries in this tea: sweet and bold smells of dark grapes and wild strawberries come out as soon as the leaves are heated, and they’re still present in the flavour, although in a very thinner way.
The liquor has a sort of wonderfully elegant violet hue, that I love particularly.
Once infused, the aroma of the leaves remembers me of herbs, like rosemary… or sage: yes, definitely sage. It’s like a walk in the countryside, just at the edge of woods.
I think it’s a pleasantly complex tea and a good example of aged Dancong.
Be particularly careful during the infusion if you want it to speak clearly, ’cause it could sometimes seems a bit too faint in the mouth.