The aroma of the warmed leaves reveals charcoal-dried apples, grape syrup, honey, pine, and thyme. The first infusions are light but full of flavor and minerality: echinacea, thyme, elderberry, dried apple compote, and refined smokiness. A high-quality, soft, and lingering bitterness works wonderfully with the sensation of moisture in the mouth. The terroir is fantastic. You want to hold the tea on your tongue as long as possible, savoring the delicate evolving flavors. Elegant, dry, and mineral, it resembles shengs from single ancient trees over 1500 years old, with a subtle touch of “luffrouge” (leaf fuzziness).