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The dry leaf has a rich chocolate color that matches the beauty of the Andes mountains. It is twisted. A mix of mainly leaves with a few twigs. A few fuzzies to be seen as well. The aroma is a hint of raisins and very slightly woody.
I believe the instructions are for mug-style brewing but I just couldn’t bring myself to do that. You can immediately tell that the terroir for this oolong is different. Not at all like its Taiwan and China counterparts. It has more Muscatel notes and while it does have a bit of minerality, it leans more toward bitter rocks. The barley notes are a mix of Canadian and Japanese types. The mouthfeel is very smooth. There is a fair amount of sediment. The wet leaf also has an interesting almost fishy note that reminds me of a young sheng pu er. This area should definitely experiment with dark tea. (They can’t legally call it up er because Pu er can only come from the Yunnan region in China)