This tea brews to a deep dark orange brown with the opaqueness of coffee. Its scent is of sweet pink grapefruit complete with that bitter sharp twang you get when you peel back the skin, mixed with dusty mineral notes, cooked hearty whole grains like spelt mixed with kasha grain, and yeast.
My sense of taste is still a little bit off after being sick but this tea has strong flavours that combine a mix of sharp initial notes followed by a smooth aftertaste.
The first flavour note is of sour citrus note mixed with a mineral and faintly marine note that is not fishy, but something that reminds me of brisk sea air (ozone, wet vegetation, salt and water) followed by a smooth slightly earthy bitter note that mimics coffee. There are also hints of charred crust. The texture is like that of French Press Coffee. This tea is not particularly sweet, and those who prefer a sweet tea would be advised to add sugar. Otherwise this is an easy introduction into flavoured pu-erhs.
