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Liquor: Light green.

Aroma: The dry leaf smells of leather with a very slight floral note. The aroma whilst dry is very strong. Whilst wet the aroma is much more subtle. I would say it barely had an aroma, though if pushed I would say it smells of honey with some vegetal notes.

Taste: Initially tastes sweet, honey and cream with a subtle floral note. With more infusions, it starts to lose the honey and cream and gains a more vegetal and seashell minerality. There is a slight astringency, but it is manageable. Mouthfeel is medium to thick, and it sticks to your tongue, and has a decently long and pleasant aftertaste.

Last year (2018) it kept its honey taste much longer, but this year (2019) the minerality is more eager to take over.

Brewed gongfu style using 5 grams of leaf per 100 ml of water at 95 degrees Celsius. Infused approximately 12-15 times. 10 seconds for the first infusion, adding 3 seconds per subsequent infusion.

Liquor: Very dark. Clearly a heavily oxidized oolong.

Aroma: Honey and flowers.

Taste: Prunes/Plums, cream, honey, a moderate floral note that dies off in later infusions. Can easily be infused 8 times. I would recommend infusing 10+ times at least once as when infused this many times the leaf took on a surprisingly strong dry rock minerality that blew me away!

Brewed gongfu style using 5 grams of leaf per 100 ml of water at boiling temperature. 20 seconds for the first infusion, +5 seconds for each subsequent infusion.