With a red liquor and dried-fruit aroma, this tea is a great example of how aging oolong tea can sometimes produce something that stands on its own, new and different from the original.
Very lightly charcoal-baked, this batch has the creamy texture and finish often associated with winter tea, making it a nice contrast with the bright and floral baozhong from the same season.
A new charcoal-baked batch is in stock! Last acquired in spring 2018, this one has a weighty, baked-fruit flavor and what strikes me as a port-wine aroma.
