Tea made with traditional technology: after drying, tea leaves are roasted, crushed, starting the oxidation process. The tea leaf is then rolled and boiled in a warm boiler for about two hours. This procedure is repeated six times, then the leaf is dried over coals at 40 degrees, sorted and sent to a dark, cool place to mature.
The aroma of the dry leaf is smoky, spicy, with notes of roasted nut and moist oak leaves. When warmed, tones of incense and betel appear. The brew has a noble burgundy color, mild, ample, rich flavor - reminiscent of Shu Pu-erh, but without excessive earthiness. One can smell nutmeg, cocoa beans, macaroons with a slight bitterness of wood tar in the background. The aftertaste is short-lived, discrete, woody and nutty.
The tea tones up, warms up, adds strength. A great companion on a journey into oneself.