You can definitely smell the bergamot on the dry leaf. Was a bit surprised when I brewed it up—it doesn’t brew up dark like a puehr, more like a black.
But it tastes like a puer—the earthy, peatness adds a sweet undertone to the bergamot, and it works quite well for me. Though I burnt my tongue on the first sip, so I can’t say if I’ve missed anything (you’d think after several years I’d have learned to be patient in waiting for tea to cool). As it cools, the peat gives way to a bit of yunnan multiness as well. I wonder if this is a blend.