I got a few remarks on the unique compression of the oolong tea. For some, this is a new concept. I like that. The dark rock smells of hay, char, dry wood, and mineral. I can see little dimples on where the press struck the cake. I warmed my gaiwan up and crumbled the brick inside. The aroma opens into hearty charred mesquite, roasted dark fruits, dark cocoa, and burnt sugar. This is a roasty one. I washed the leaves three times (sooper kompressed) and gave her a taste. The taste begins with heavy roast and a sweet and fruity aftertaste. The base is of mineral and the qi begins right off the bat. A nice heartwarming feeling complements the float-y headiness the brew gives me. The brick is heavily compressed so the session lasts for quite some time. The taste develops into some rich dry cocoa along with some black cherry. I can hint at the coffee notes, but I feel the brew was little too abrasive for that tone. The taste is decent even when it pushes into the char category. The energy is fair too. The qi continues to build and take up house in my head. I liked this tea, but after five or so steeps my stomach began to rumble.
Flavors: Black Currant, Burnt Sugar, Char, Cherry, Dark Chocolate, Dark Wood, Drying, Mineral, Roasted, Sweet