From a group buy, how long ago now.
I like to brew this long, otherwise I find the flavor too light. A resinous-bready undertone and mineral baked plum-apricot-quince midtone are greeted by the forward honey-caramel-redfruit sweetness and muted floral nature that roasted oolong can have. The aftertaste reminds strongly of black grape skins. Brewing this long brings out a tongue-numbing and tingly bitter-tannic quality that may put others off but I find it especially satisfying in the moment. Gently grounding energy this evening, much needed after a morning at work where I thought for sure my head was going to spin right off.
Flavors: Apricot, Bread, Camphor, Caramel, Cream, Dark Bittersweet, Floral, Grape Skin, Honey, Mineral, Plum, Quince, Red Fruits, Resin, Roasty, Tangy, Tannin