I love the aromatics of this yancha, but the rest of the experience is a bit lacking. I still like it quite a bit though, and one should take into account that I am not really a fan of rock oolongs. Aggressive brewing helps to bring out its pungency and complexity, so I would recommend opting for higher leaf amount rather than the opposite. It is quite an energizing tea, good when you want to do stuff.
Dry leaves have an invigorating aroma of tamarind, red wine, cherries, and wood. During the session, there is a distinct and pungent rose scent present, as well as hint of cranberry and gingerbread brownies.
First infusion is biting and woody with notes of malt, straw and brown sugar. It has a soft yet thick texture. The finish and aftertaste display a fairly well-developed cinnamon note as well, including its mild spiciness. Later on, the profile is mineral, sweet and bitter with a vegetal touch. There are flavours of stonefruit pits, nectarines and avocado, among others.
Flavors: Bitter, Brown Sugar, Cake, Cherry, Cherry Wood, Cinnamon, Cranberry, Malt, Mineral, Nectarine, Red Wine, Rose, Spicy, Stonefruit, Straw, Sweet, Thick, Vegetal, Wood