The dry aroma is consistently smoky. The smoke dissipates somewhat from strait to strait, but does not disappear completely even at the end. The taste is strong and pronounced, tarry but acceptable. But behind the smoky veil is something else reminiscent of tea: astringency and a honey aftertaste.
A very aromatic, colorful tea. It is used in alcoholic cocktails to add flavor to whiskey. It will work well on a hiking trip, as well as at the samovar, in bathhouses, and to surprise the public. Restaurant owners also say that smoked venison pairs well with sophisticated desserts such as tiramisu, cheesecake and profiteroles. The field of hedonistic experimentation is wide.