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Very much in the spirit of What-Cha’s Taiwan Wild Shan Cha Black. Dark berries and roast, from the dry leaf through the nose to the sip to the bottom of the cup. Wet leaf is like a rich, caramelized blackberry preserve. I even get some of the same wet dog here and there, lol. Some of these high mountain teas from Taiwan are just so special… black or oolong, light or dark roast, they give and give and give.