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The first thing to pique my interest in this tea was the appearance of the dry leaf. Some of the longest leaves I have ever seen for tea. It has that fermented taste of a sheng with rich earthy notes. Very smooth mouthfeel. Somewhat bready. A few honey notes, but it’s not the sweet honey many know, it’s closer to a Manuka honey. The astringency starts to come out past one minute. Reminds me of some Ceylon greens with a slight metallic note. An interesting spicy note happens at 3 mins and above. It’s somewhat hard to describe. The wet leaf aroma is a bit fishy with seaweed and fish market notes. The liquor smells of slight miso, umami, and seaweed. With more time I could see this one developing some very interesting complexity. I will store this and see if it will produce some different notes.