The aroma of the warmed leaves is sweet and woody: vanilla, tea rose, rosewood, juniper, birch bark, and kumquat. The infusion is viscous, sweet, and full-bodied. The master has carefully preserved the true essence of sheng in the tea leaves – richness, depth, volume, and the natural expression of its terroir. There is a reason why true teaheads call shengs the “Pinot Noirs of the tea world” – they are complex, subtle, and dynamic. Shengs like this evolve with aging, which can span decades, with each passing year transforming the tea in remarkable ways. The aftertaste weaves together notes of caramel, honey, pear, peach, and avocado. The sweetness (Gan) is accentuated by noble notes of muscat-like astringency. The emptied cup radiates aromas of cognac and vanilla, crème brûlée, cream, and palo santo.