This tea is indeed quite experimental. Having sampled hundreds of teas, it is always a pleasure to encounter something new and unique. I prepared it gong fu style, but have a feeling it may fare even better and offer more balance when brewed in a large batch. I have more of it to play with and will try different ways to use it.
The dry leaf aroma is pungent in a preheated pot. It reminds me of raisins, bourbon, blueberries with a hint of chocolate. The wet leaf aroma is similar, but a bit more earthy and with the distinctive sour plum note mentioned in the description.
The first infusion is the weirdest. It is really quite sour, like a light roast coffee can be. There are many fruity notes, e.g. I get reminded of plums and carrots. From the second infusion onwards, the tea slowly peters out to become quite a basic hong oolong towards the end.
Flavors: Blueberry, Bourbon, Carrot, Chocolate, Earthy, Fruity, Grapes, Nectar, Plum, Raisins, Sour, Sweet
