The aroma of warmed dry tea has bitter chocolate, rose, and briar to it. After washing, the leaves smell of rye bread, spices, and chocolate.

The taste is cognac-woody, with breadish notes. Sandalwood with a toasted rye bread crust in the foreground is complemented by bright cloves on the back and closes with distinct chocolate and spices in the aftertaste.

Due to strong fire, this oolong infuses into a beautiful ruby-colored clear liquor. And it also shows great steeping resistance.

You don’t need to use much of it, the standard 1:20 ratio will suit well. Despite being dark roasted, requires careful brewing, otherwise, it will show a natural astringency.

It is quite heady and warms well–just what you need in the fall.

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