The taste is strong, smooth, extraordinary, with hints of fermented pears, tannin bitterness of rotten leaves. It dries up in the mouth, leaving only an aftertaste with the viscosity of pears.
The dense, slightly woody-spicy aroma of the dry leaf lies on a pillow of ripe dark fruits, crème brulee and burnt caramel. And on top is a small violet. Warming in a gaiwan adds bitter chocolate, coffee, tobacco, vanilla and date.
When warmed up with your breath, there is a bright Dou Xiang (bean aroma), white seeds and fresh greens. The tea is very refreshing, toning and awakening. A good start to a summer day.