This was the best think before I discovered zangcha. I could sense that sakura wasn’t there just to cover undertaste or add another layer. It actually processed microbiology inside of tea. I don’t normally go for Japanese teas, I find them too subtle. Even Oolongs. Then again, I didn’t get into realm of fermented valley. Are they similar to Korean ? In a sense. This is interesting video that highlights link to China.
You would think there is a railway crossing between north Korea and soviet Russia. Were they not building tunnels/ bridges between Korea/ Japan ? Anyway,,this was unusual and sublime. Smoke, I wouldn’t even describe it as such. It is more like menthol. I mean, it is not a dry aspect. Now I am thinking what if I blend it with liubao brick.