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Liquor is dark enough to be black tea. Okay, this is, in fact, quite good. And kind of hard to describe. The roast is prominent but very well balanced, with sort of a wood smoke thing going on. I don't know what specific woods smell like when you burn them, but this smells like one of them, lol. Sweet as well, Sort of an herbal liqueur thing happening as well? I dunno. Some minerality pops up around steep 3. Mild astringency starts around steep 5 or 6.

I can absolutely see why this is a very expensive tea, but I probably will not buy a ton of it at $1.24 a gram. But it definitely makes me want to look for other moderately roasted or perhaps aged da hong pao teas.


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