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I brewed this gong fu as I do with most teas. For an old arbor high mountain oolong – the tea’s aroma was surprisingly subtle with notes of a mild tasting grape. When washed – the leaves took on a strong root smell akin to chicory with the mildness of maca.
While the aroma was dominated by a rooty smell – it wasn’t overpowering in the flavor of the liquor itself which had nice dark fruit notes (perhaps a ripe yet bland plum?) and cacao flavors. The aftertaste was very camphor heavy – perhaps almost eucalyptus; this only came out after the first steep however.
This tea was very nice and complex, but not worth the 1.26/g I paid for it.