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Classic Dahongpao aroma. Yum, yum, yum. A slightly drying sensation filled in with fruit and mineral notes. A touch of tropical florals as well. The leaf is a dark chocolate color, lightly twisted, and slightly dusty looking. On the initial bit of water hitting the leaves an aroma of lychee came first and then charcoal. Now roasty/toasty notes. The first infusion leans more toward the roast notes. And no I’m not talking about chicken or beef. The flavor continues to remain dominantly on the charcoal side. Which I find somewhat surprising because of the amount of other notes in the dry aroma, however, it’s still quite enjoyable.