Tightly twisted black buds with golden flecks and a silky sheen. The leaf emits a faint smoky aroma reminiscent of the burnt sugar crust on crème brûlée, with sour notes of tea rose. When warmed by breath, the aroma becomes sweeter, baked and at the same time slightly peppery, camphorated, with mineral-coal notes.
The caramel-orange infusion with a pinkish tinge smells of bonfire, tar, smoked vanilla with iodine notes. The taste is creamy with a hint of burnt sugar. With each sip, there is a subtle bitter note of burnt wood on the palate. The infusion is sweet, slightly rough from the smokiness, warming and not too intense. The bottom of the bowl smells of creamy toffee. The lid of the gaiwan has an iodine-herbal aroma with a hint of tobacco. As you drink, the sweetness is replaced by a hint of cocoa and spices, and the smokiness becomes softer and more enveloping. The aftertaste is creamy, with a hint of smokiness.
The tea quickly and noticeably relaxes, slows down and calms the mind, and warms the body. Suitable for afternoon tea. Will appeal to lovers of relaxing tea and aged, strongly warmed oolongs with a bright smoky aroma.