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Opening up the bag, i was greeted by the rich scent of cocoa and molasses, which eminated from the pile of golden, downy, corkscrews of the biluochun black tea contained within.

They looked like this: http://instagram.com/p/pCIOe-mKxW/

or for better pictures go to the product description:
http://www.aliexpress.com/item/2012-yunnan-dian-hong-tea-gold-screw-black-tea-125-70-pehcans/868995273.html

I used 1 TSP of leaf/170ml Taiwan/@ 92*C and brewed it 8 times (60,45,45,60,90,120s, 180s, 5 min)

After an initial steep of 1 minute I had a just deeper than sepia brown broth with a gold a greenish brown ring at edges of the cup, with some bubbles on top while brewing. Future steeps had a warmer honey brown coloured brew with the surrounding ring.

This tea had a scent of cocoa, molasses/ dark honey tone, sweet potato, light spice cinnamon touched with nutmeg, a hint of citrus, a hint of clover.

This tea consistently maintained cocoa, dark honey, and malt tones. It also had roasted sweet potato, clover flowers, cream, citrus, plum, amber and spice notes. Generally the cocoa, honey, malt and sweet potato notes generally competed for dominance. The first steep tasted very much like scalded milk hot chocolate and was very creamy. Overall I am very happy with this tea!

1 min. Cocoa, floral clover note, dark honey, hint of spice from a smoke/ roasted note, almost an amber tone, which as it cools develops into a tone that when mixed with cocoa reminds me of hot chocolate made with scalded milk. hint of citrus and the brighter tones of malt, slight hint of cooked plum it feels creamy on the tongue.

45s Roasted sweet potato, cocoa, honey, citrus tones of malt, plum, cinnamon, cream. There are stronger chocolate and malt notes, with hints of clover and dark honey/molasses. It feels tingling from spice tones in the front of the mouth. Sweet potato note mixed with cocoa, citrus and plum tones and opens up to a cream tone that blends with the other flavours. this steep is much more tannic than the first one.

45s. Cocoa, roasted sweet potato, honey, citrus floral note, spice, and plum, before opening up to the deeper tones of malt.

60s. Roasted sweet potato, honey, malt and citrus tones, cocoa and spice.

90s. Malt, cocoa and honey, sweet potato, citrus tones, less spice.

120s, honey, sweet potato,slight floral , malt, very faint touch of cocoa.

180s. And 5 min. Malt, honey, cocoa.