Oolong

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.

Very delicate, smooth and floral, with a hint of custard. Sweetness of bamboo, jasmine, hay, spinach, hops, a bit of lychee and some raisins. Sourness of basil, bergamot, lily and a little orange. If you brew it strong, the bitterness of eucalyptus will be more pronounced and there will be a slight astringency on the sides of the tongue.

Everything becomes simple and clear. Now you close your eyes and feel the fresh wind bringing the sweet aroma from the blooming pear orchards on the slope of the majestic mountain...

Aged Wuyi oolong looks respectful. You can guess the shades of raisins, old dates, black pepper, cigars, a little castor oil.