Golden liquor, syrupy texture. Trying this after the Red Blossom New Craft white tea. I imagine that the "oxidized" here refers to aging of pressed white tea cakes, rather than the production oxidation step that the New Craft tea undergoes. Regardless, there are definitely some similarities in terms of a dried fruit sweetness. This is more plum-y in terms of the fruit flavor. There's also a savoryness that kind of reminds me of hoisin sauce? Not in a bad way. Stronger steepings give it more of a black tea vibe, actually, with what feels like of a black tea type of astringency than what I got from the New Craft and a just a touch of leather. (Mm, leather!) Incidentally it takes a _long_ time for these leaves to fully rehydrate. The material used for the cake is mostly fairly broken leaf, so I assume it's not the fanciest? Does make me want to to try picking up some aged white tea.