This experimental tea uses Tieguanyin leaves, normally tightly curled, and finishes them with Wuyi-style strip-oolong processing. The tea is twisted and given a heavy roast to evoke Big Red Robe style. The fascinating thing about this tea is that despite a processing style that points to Wuyi, the flavor is still one hundred percent Tieguanyin. A tart pinot noir wine-like aroma primes the palate for a dark plum and roasted burdock flavor and heavy minerality. Herbaceous lemon thyme, crisp pear and sweet honey come through in later steepings. The pull between fruity herbaceous Tieguanyin, and mineral-heavy roast makes for a dynamic tasting experience.