This is fairly pricey like most Korean teas, apparently due to rarity with most being consumed inside Korea.
The leaves are dark, small, twisted, with toasty and fruity odors.
When added to the prewarmed gaiwan, the odor is stronger, mostly
fruity and tart. Used 2.5g leaf to 2 1/2 oz water (75mL) in a small gaiwan.
The first 30 second infusion with water several minutes off the boil
(probably about 180 degrees) yields an amber infusion, tasted like
dilute black tea--touch of fruit, bit of toasty, but very little of the
floral and earthy notes I expect from my chinese oolongs.
2nd infusion at 170 degrees (thought it was a bit warmer, surprised
when it was so cool in the cup), also about 30 seconds, again tastes
strongly of....well...black tea. A little fruity, very tea-like,
a little hint of caramel.
For the 4th infusion, I put water just off the boil for 20 seconds, and
a little more sweetness comes out. It reminds me a bit of the
Yunnan Oriental Beauty I got from Yunnan Sourcing: tastes
strongly oxidized, like a black tea, but without any of the bitterness
that makes most of them intolerable to me.
The leaves are broken, curled, dark after infusion, and again, has a
strong tea scent. ('Tea scent' here is code for smells like
lipton, but that seems like a bad word to use describing a pleasant
mild tea.)
It is easy and pleasant, but not as special as the price.
