The leaves are somewhat broken up. Dry, they have only a very faint earthy (not fungal) smell. Wet, they smell malty.
The liquor is very astringent, with notes of malt and yam. It’s not my favourite astringent-type black tea; I think it’s less well-balanced than some. Like a lot of black tea intended for markets outside East Asia, it might be intended for combination with milk and/or a sweetener.
Flavors: Astringent, Earth, Malt, Yams