The dry leaves have a strong scent of cocoa, but pouring water on them turns it into a smokey, mushroomy aroma that reminds me of some sheng puerh. The leaves are chopped up, but they’re quite large. This being a large leaf Chinese black tea, I brewed it quite long to get more of the cocoa flavor I smelled in the dry leaves knowing that it probably wouldn’t get bitter or astringent.
The flavor was mostly what I expected: the mushrooms and light smokiness were definitely there, as well as some typical Yunnan notes of malt and black pepper. It was thick and smooth with a silky texture, finishing with the sweet chocolate note that I hoped for. Despite the long first steep, I got a good second cup out of it with a similar flavor to the first, but a lighter body.
I enjoyed this and think I’ll get a larger amount to have a basic Dianhong (I’m pretty sure that’s what this is) around. It’s not complex, but it’s good and very cheap.
Flavors: Black Pepper, Cocoa, Malt, Mushrooms, Smoke