The aroma of the wet leaf is like being wrapped in a sweet wet forest, persimmon, sun-dried apricot, cooling camphor undertones. Like standing under a giant California Redwood as sun filters through the canopy.

The tea itself is so potent and concentrated. Thick as honey with deep smoldering/cooling nutmeg. It makes the top of my tongue tingle and leaves a camphor and eucalyptus aftertaste.

It seems to get sweeter and sweeter as I sip, not like brown sugar, but more like plump seasonal dates - deep, rich and pervasive.

By later steepings, this tea builds up with that coveted “yun” quality, the tingling cooling sensations so sought after in fine, award-winning Wuyi oolongs. The feeling is supremely refreshing, like breathing cool ocean air.