Like derk, I found this tea imbalanced in the past, with the roast muting its character. However, today it seems much more lively and pleasant. I suppose this evolution could be compared to some lighter roasted Wuyi oolongs. It is still a heavy tea though – in its taste profile, cha qi and also the texture.
The dry leaf scent is fruity with a strong peach note to it, while the wet leaves smell of forest floor, vegetables and some flowers. It is a much less sweet aroma after the rinse.
Taste is now quite well-balanced with a strong woody, spicy, and bitter character. There are notes of fish meat, burnt food, crickets as well as some metallic ones. The woody bitterness persists into the aftertaste, which reminds me of a conifer forest at first. Over time, a sweetness develops that moves the profile more towards honey, milk and raisins. Eventually, pronounced stone fruit flavours come back from the grave too. It is a very long aftertaste that remains interesting for more than 30 minutes after drinking the tea.
The liquor has a medium body, but feels very heavy in the mouth. It has a drying, slightly foamy, oat milk like texture. Topping off the experience is a sort of dizzying and sedating cha qi that is somewhat psychedelic.
Flavors: Bitter, Burnt Food, Fish Broth, Flowers, Forest Floor, Fruity, Honey, Meat, Metallic, Milk, Mineral, Oats, Peach, Pine, Raisins, Roasted, Spices, Stonefruit, Vegetables, Wood