Tangy with some fermentation flavor, but not like a shou at all. The sheng flavor is still prevalent.
Depending on the steep, the leaf sometimes had a tannin and bitterness flavor of a light black. On other steeps, it was light and maybe a little fruity.
Toward the end, it got cooling on the tongue, with an almost minty feeling coming out my nose. It became mineral tasting. The taste reminded me of autumn.
Flavors: Bitter, Fruity, Mint, Tangy, Tannin