# Notes Dank fragrance. Liquor is very dark brown, in the coffee-soy sauce spectrum. Earthy and surprisingly drying astringency right out of the gate. Leathery. On subsequent steeps, old paper. In conclusion, I do not like it. That's great news since it's heinously expensive. # Vendor Copy > _flavor notes_ earthy, camphor, crisp > > Our 2003 Wild Leaf comes from the ancient tea trees that have grown for hundreds of years on the mountainous slopes of southern China’s Yunnan province in Menghai County. Harvested and crafted by the aboriginal people of Yunnan, the tea is a “sheng” or raw pu-erh – aged naturally – with time as the only catalyst transforming the tea from its nascent state as “mao cha” to its current rich mahogany color. Stored in Guangzhou for three years, this tea has developed a deep, earthy body. > > After continued aging in San Francisco, the result is a tea that is surprisingly sweet, with a rich camphor finish. Steeped longer, the tea becomes richer in flavor with a distinct stone fruit aroma and remarkably smooth texture. >