Small, neat, homogeneous raw material. Dark, dull, brown-rose color. Taiwanese oolong, subjected to anaerobic fermentation and heated breath, gives off deep, burnt roast aromas, caramelized apples and astringency. Heated leaves give off honey and grape notes. The amber infusion has a delicate sweet and sour taste with notes of honey, pineapple, tangerine, pear and green apple. Long aftertaste with fruity notes. The tea gives you a sense of calm, as if you have dived into the blue abyss and everything under the water has quieted down and slowed down, and all you can do is contemplate.